The amount of Vegetables that contain 210 μg of Vitamin B9 (Folate) (161 - 170)

• 

  4 μg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 52.5
• 

  8 μg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 26.3
• 

  46 μg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 4.6
• 

  28 μg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 7.5
• 

  7 μg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 30
• 

  54 μg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 3.9
• 

  64 μg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 3.3
• 

  816 μg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.3
• 

  720 μg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.3
• 

  62 μg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 3.4