The amount of Vegetables that contain 150 μg of Vitamin B9 (Folate) (231 - 240)

• 

  2 μg

  (per 10 g edible portion)

  Mukago (raw)
  × 75
• 

  22 μg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 6.8
• 

  25 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 6
• 

  40 μg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 3.8
• 

  5 μg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 30
• 

  36 μg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 4.2
• 

  23 μg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 6.5
• 

  4 μg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 37.5
• 

  5 μg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 30
• 

  26 μg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 5.8