The amount of Vegetables that contain 210 μg of Vitamin B9 (Folate) (31 - 40)

• 

  367 μg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 0.6
• 

  276 μg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.8
• 

  42 μg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 5
• 

  101 μg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 2.1
• 

  22 μg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 9.5
• 

  238 μg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 0.9
• 

  37 μg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 5.7
• 

  325 μg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 0.6
• 

  42 μg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 5
• 

  73 μg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 2.9