Vitamin B9 (Folate) Content of Vegetables
(211 - 220)
1 μg
(per 5 g edible portion)
Winged bean (immature pods, raw)
35 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
33 μg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
8 μg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
7 μg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
328 μg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
5 μg
(per 20 g edible portion)
Myoga (spike, raw)
35 μg
(per 140 g edible portion)
Chayote (salted pickles)
450 μg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
29 μg
(per 120 g edible portion)
Cucumber (fruit, raw)
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