The amount of Vegetables that contain 160 μg of Vitamin B9 (Folate) (71 - 80)

• 

  150 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 1.1
• 

  39 μg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 4.1
• 

  163 μg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 1
• 

  10 μg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 16
• 

  25 μg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 6.4
• 

  10 μg

  (per 10 g edible portion)

  Green pea (frozen)
  × 16
• 

  421 μg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 0.4
• 

  1176 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.1
• 

  55 μg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 2.9
• 

  40 μg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 4