The amount of Vegetables that contain 150 μg of Vitamin B9 (Folate) (61 - 70)

• 

  33 μg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 4.5
• 

  1 μg

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 150
• 

  150 μg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 1
• 

  154 μg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 1
• 

  28 μg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 5.4
• 

  28 μg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 5.4
• 

  430 μg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 0.3
• 

  344 μg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 0.4
• 

  95 μg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 1.6
• 

  10 μg

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 15