Vitamin B9 (Folate) Content of Vegetables
(201 - 210)
17 μg
(per 50 g edible portion)
Mung bean sprout (boiled)
396 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
337 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
4 μg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
32 μg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
46 μg
(per 160 g edible portion)
Eggplant (fruit, raw)
19 μg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
1 μg
(per 3 g edible portion)
Red pepper (fruit, dried)
12 μg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
23 μg
(per 120 g edible portion)
Celery (petiole, raw)
<
1
…
21
…
28
>
