Vitamin B9 (Folate) Content of Vegetables
(241 - 250)
30 μg
(per 200 g edible portion)
Onion (bulb, raw)
45 μg
(per 300 g edible portion)
Hiroshimana (salted pickles)
3 μg
(per 20 g edible portion)
Asparagus (canned in brine)
23 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
7 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
5 μg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
57 μg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
7 μg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
3 μg
(per 18 g edible portion)
Zha cai (pickles)
20 μg
(per 150 g edible portion)
Carrot, regular (juice, canned)
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