Vitamin B9 (Folate) Content of Vegetables
(71 - 80)
150 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
39 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
163 μg
(per 220 g edible portion)
Horseradish (rhizome, raw)
10 μg
(per 10 g edible portion)
Kiriboshi-daikon
25 μg
(per 25 g edible portion)
Kanpyo (raw)
10 μg
(per 10 g edible portion)
Green pea (frozen)
421 μg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1176 μg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
55 μg
(per 60 g edible portion)
Shandong cai (salted pickles)
40 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
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