The amount of Vegetables that contain 150 μg of Vitamin B9 (Folate) (241 - 250)

• 

  30 μg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 5
• 

  45 μg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 3.3
• 

  3 μg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 50
• 

  23 μg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 6.5
• 

  7 μg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 21.4
• 

  5 μg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 30
• 

  57 μg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 2.6
• 

  7 μg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 21.4
• 

  3 μg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 50
• 

  20 μg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 7.5