Vitamin B9 (Folate) Content of Vegetables
(251 - 260)
30 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
23 μg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
2 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
22 μg
(per 200 g edible portion)
Onion (bulb, boiled)
22 μg
(per 200 g edible portion)
Onion (bulb, leached in water)
15 μg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
43 μg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
1 μg
(per 12 g edible portion)
Green pea (canned in brine)
33 μg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
1 μg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
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