The amount of Vegetables that contain 65 μg of Vitamin B9 (Folate)

• 

  19 μg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 3.4
• 

  612 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 0.1
• 

  88 μg

  (per 50 g edible portion)

  Edamame (raw)
  × 0.7
• 

  93 μg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 0.7
• 

  124 μg

  (per 80 g edible portion)

  Edamame (frozen)
  × 0.5
• 

  52 μg

  (per 40 g edible portion)

  Edamame (boiled)
  × 1.3
• 

  47 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 1.4
• 

  130 μg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 0.5
• 

  432 μg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 0.2
• 

  432 μg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 0.2