The amount of Vegetables that contain 150 μg of Vitamin B9 (Folate) (251 - 260)

• 

  30 μg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 5
• 

  23 μg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 6.5
• 

  2 μg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 75
• 

  22 μg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 6.8
• 

  22 μg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 6.8
• 

  15 μg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 10
• 

  43 μg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 3.5
• 

  1 μg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 150
• 

  33 μg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 4.5
• 

  1 μg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 150