Vitamin B9 (Folate) Content of Vegetables
(151 - 160)
87 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
50 μg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
73 μg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
3 μg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
24 μg
(per 73 g edible portion)
Esharotto (bulb, raw)
75 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
43 μg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
5 μg
(per 12 g edible portion)
Radish (root, raw)
68 μg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
363 μg
(per 805 g edible portion)
Green ball (head, raw)
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