The amount of Vegetables that contain 190 μg of Vitamin B9 (Folate) (51 - 60)

• 

  24 μg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 7.9
• 

  66 μg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 2.9
• 

  266 μg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 0.7
• 

  261 μg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 0.7
• 

  299 μg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 0.6
• 

  277 μg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 0.7
• 

  402 μg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 0.5
• 

  33 μg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 5.8
• 

  9 μg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 21.1
• 

  31 μg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 6.1