The amount of Vegetables that contain 150 μg of Vitamin B9 (Folate) (91 - 100)

• 

  15 μg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 10
• 

  144 μg

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 1
• 

  125 μg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 1.2
• 

  210 μg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 0.7
• 

  41 μg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 3.7
• 

  35 μg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 4.3
• 

  25 μg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 6
• 

  8 μg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 18.8
• 

  16 μg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 9.4
• 

  10 μg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 15