The amount of Vegetables that contain 160 μg of Vitamin B9 (Folate) (11 - 20)

• 

  119 μg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 1.3
• 

  50 μg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 3.2
• 

  473 μg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 0.3
• 

  305 μg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 0.5
• 

  63 μg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 2.5
• 

  56 μg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 2.9
• 

  56 μg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 2.9
• 

  342 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 0.5
• 

  276 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 0.6
• 

  144 μg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 1.1