The amount of Vegetables that contain 160 μg of Vitamin B9 (Folate) (81 - 90)

• 

  10 μg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 16
• 

  114 μg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 1.4
• 

  310 μg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 0.5
• 

  129 μg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 1.2
• 

  177 μg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 0.9
• 

  47 μg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 3.4
• 

  180 μg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 0.9
• 

  124 μg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 1.3
• 

  581 μg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 0.3
• 

  26 μg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 6.2