Vitamin B9 (Folate) Content of Vegetables
(11 - 20)
119 μg
(per 54 g edible portion)
Brussels sprout (head, boiled)
50 μg
(per 25 g edible portion)
Parsley (leaves, raw)
473 μg
(per 250 g edible portion)
Spinach (leaves, raw)
305 μg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
63 μg
(per 30 g edible portion)
Leaf mustard (salted pickles)
56 μg
(per 28 g edible portion)
Asatsuki (leaves, raw)
56 μg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
342 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
276 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
144 μg
(per 95 g edible portion)
Asparagus (shoots, raw)
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