The amount of Vegetables that contain 150 μg of Vitamin B9 (Folate) (181 - 190)

• 

  794 μg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.2
• 

  24 μg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 6.3
• 

  410 μg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.4
• 

  20 μg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 7.5
• 

  115 μg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 1.3
• 

  16 μg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 9.4
• 

  45 μg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 3.3
• 

  2 μg

  (per 5 g edible portion)

  Chrysanthemum (petals, boiled)
  × 75
• 

  20 μg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 7.5
• 

  170 μg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 0.9