The amount of Vegetables that contain 40 μg of Vitamin B9 (Folate) (211 - 220)

• 

  1 μg

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 40
• 

  35 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 1.1
• 

  33 μg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 1.2
• 

  8 μg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 5
• 

  7 μg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 5.7
• 

  328 μg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 0.1
• 

  5 μg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 8
• 

  35 μg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 1.1
• 

  450 μg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.09
• 

  29 μg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 1.4