The amount of Vegetables that contain 470 μg of Vitamin B9 (Folate) (101 - 110)

• 

  54 μg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 8.7
• 

  499 μg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 0.9
• 

  158 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 3
• 

  70 μg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 6.7
• 

  1127 μg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.4
• 

  12 μg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 39.2
• 

  97 μg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 4.8
• 

  4 μg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 118
• 

  77 μg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 6.1
• 

  81 μg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 5.8