The amount of Vegetables that contain 210 μg of Vitamin B9 (Folate) (191 - 200)

• 

  456 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 0.5
• 

  570 μg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.4
• 

  18 μg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 11.7
• 

  99 μg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 2.1
• 

  44 μg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 4.8
• 

  11 μg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 19.1
• 

  9 μg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 23.3
• 

  367 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 0.6
• 

  4 μg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 52.5
• 

  10 μg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 21