The amount of Vegetables that contain 190 μg of Vitamin B9 (Folate)
(261 - 268)
2 μg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
×
95
16 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
×
11.9
7 μg
(per 110 g edible portion)
Ginger (rhizome, raw)
×
27.1
2 μg
(per 25 g edible portion)
Kanpyo (boiled)
×
95
1 μg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
×
190
1 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
×
190
1 μg
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
×
190
1 μg
(per 85 g edible portion)
Ginger (pickles)
×
190
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