Vitamin B9 (Folate) Content of Vegetables
(181 - 190)
794 μg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
24 μg
(per 60 g edible portion)
Ta cai (leaves, boiled)
410 μg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
20 μg
(per 50 g edible portion)
Mung bean sprout (raw)
115 μg
(per 350 g edible portion)
Red chicory (leaves, raw)
16 μg
(per 42 g edible portion)
Red pepper (fruit, raw)
45 μg
(per 130 g edible portion)
Chicory (spears, raw)
2 μg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
20 μg
(per 50 g edible portion)
Soybean sprout (boiled)
170 μg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
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