The amount of Vegetables that contain 150 μg of Vitamin B9 (Folate) (131 - 140)

• 

  6 μg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 25
• 

  286 μg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 0.5
• 

  73 μg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 2.1
• 

  132 μg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 1.1
• 

  17 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 8.8
• 

  7 μg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 21.4
• 

  90 μg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 1.7
• 

  65 μg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 2.3
• 

  37 μg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 4.1
• 

  15 μg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 10