The amount of Vegetables that contain 520 μg of Vitamin B9 (Folate)
(81 - 90)
10 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
×
52
114 μg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
×
4.6
310 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
×
1.7
129 μg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
×
4
177 μg
(per 200 g edible portion)
Hinona (root with tops, raw)
×
2.9
47 μg
(per 55 g edible portion)
Garlic (bulb, raw)
×
11.1
180 μg
(per 200 g edible portion)
Kyona (leaves, boiled)
×
2.9
124 μg
(per 162 g edible portion)
Endive (leaves, raw)
×
4.2
581 μg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
×
0.9
26 μg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
×
20
<
1
…
9
…
27
>