The amount of Vegetables that contain 150 μg of Vitamin B9 (Folate) (261 - 268)

• 

  2 μg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 75
• 

  16 μg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 9.4
• 

  7 μg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 21.4
• 

  2 μg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 75
• 

  1 μg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 150
• 

  1 μg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 150
• 

  1 μg

  (per 20 g edible portion)

  Water shield (young leaves, bottled in water)
  × 150
• 

  1 μg

  (per 85 g edible portion)

  Ginger (pickles)
  × 150