The amount of Vegetables that contain 160 μg of Vitamin B9 (Folate) (171 - 180)

• 

  57 μg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 2.8
• 

  5 μg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 32
• 

  26 μg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 6.2
• 

  8 μg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 20
• 

  9 μg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 17.8
• 

  8 μg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 20
• 

  22 μg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 7.3
• 

  60 μg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 2.7
• 

  9 μg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 17.8
• 

  21 μg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 7.6