The amount of Vegetables that contain 160 μg of Vitamin B9 (Folate) (111 - 120)

• 

  207 μg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 0.8
• 

  38 μg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 4.2
• 

  4 μg

  (per 5 g edible portion)

  Green pea (raw)
  × 40
• 

  40 μg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 4
• 

  720 μg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 0.2
• 

  30 μg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 5.3
• 

  7 μg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 22.9
• 

  42 μg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 3.8
• 

  96 μg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 1.7
• 

  193 μg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 0.8