The amount of Vegetables that contain 330 μg of Vitamin B9 (Folate) (221 - 230)

• 

  112 μg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 2.9
• 

  2 μg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 165
• 

  6 μg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 55
• 

  27 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 12.2
• 

  38 μg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 8.7
• 

  29 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 11.4
• 

  35 μg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 9.4
• 

  47 μg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 7
• 

  63 μg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 5.2
• 

  19 μg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 17.4