Vitamin B9 (Folate) Content of Vegetables
(261 - 270)
2 μg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
16 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
7 μg
(per 110 g edible portion)
Ginger (rhizome, raw)
2 μg
(per 25 g edible portion)
Kanpyo (boiled)
1 μg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
1 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
1 μg
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
-
(per 12 g edible portion)
Pickle (sweet type)
0 μg
(per 5 g edible portion)
Bamboo shoot (shinachiku)
-
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
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