The amount of Vegetables that contain 150 μg of Vitamin B9 (Folate) (201 - 210)

• 

  17 μg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 8.8
• 

  396 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 0.4
• 

  337 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 0.4
• 

  4 μg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 37.5
• 

  32 μg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 4.7
• 

  46 μg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 3.3
• 

  19 μg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 7.9
• 

  1 μg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 150
• 

  12 μg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 12.5
• 

  23 μg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 6.5