The amount of Vegetables that contain 160 μg of Vitamin B9 (Folate) (121 - 130)

• 

  19 μg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 8.4
• 

  3 μg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 53.3
• 

  3 μg

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 53.3
• 

  122 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 1.3
• 

  1 μg

  (per 2 g edible portion)

  Perilla (seeds, raw)
  × 160
• 

  61 μg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 2.6
• 

  85 μg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 1.9
• 

  91 μg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 1.8
• 

  7 μg

  (per 10 g edible portion)

  Green pea (boiled)
  × 22.9
• 

  10 μg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 16