The amount of Vegetables that contain 470 μg of Vitamin B9 (Folate) (151 - 160)

• 

  87 μg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 5.4
• 

  50 μg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 9.4
• 

  73 μg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 6.4
• 

  3 μg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 157
• 

  24 μg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 19.6
• 

  75 μg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 6.3
• 

  43 μg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 10.9
• 

  5 μg

  (per 12 g edible portion)

  Radish (root, raw)
  × 94
• 

  68 μg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 6.9
• 

  363 μg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 1.3