Vitamin B9 (Folate) Content of Vegetables
(221 - 230)
112 μg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
2 μg
(per 10 g edible portion)
Carrot, regular (root, frozen)
6 μg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
27 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
38 μg
(per 180 g edible portion)
Red onion (bulb, raw)
29 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
35 μg
(per 160 g edible portion)
Eggplant (fruit, boiled)
47 μg
(per 220 g edible portion)
Tomato (fruit, raw)
63 μg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
19 μg
(per 90 g edible portion)
Tomato, Canned product (whole)
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