The amount of Vegetables that contain 160 μg of Vitamin B9 (Folate) (41 - 50)

• 

  39 μg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 4.1
• 

  69 μg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 2.3
• 

  186 μg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 0.9
• 

  348 μg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 0.5
• 

  108 μg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 1.5
• 

  66 μg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 2.4
• 

  66 μg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 2.4
• 

  114 μg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 1.4
• 

  23 μg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 7
• 

  23 μg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 7