Vitamin B9 (Folate) Content of Vegetables
(231 - 240)
2 μg
(per 10 g edible portion)
Mukago (raw)
22 μg
(per 173 g edible portion)
Yama-udo (stem, raw)
25 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
40 μg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
5 μg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
36 μg
(per 190 g edible portion)
Udo (stem, leached in water)
23 μg
(per 190 g edible portion)
Udo (stem, raw)
4 μg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
5 μg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
26 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
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