Vitamin B9 (Folate) Content of Vegetables
(81 - 90)
10 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
114 μg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
310 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
129 μg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
177 μg
(per 200 g edible portion)
Hinona (root with tops, raw)
47 μg
(per 55 g edible portion)
Garlic (bulb, raw)
180 μg
(per 200 g edible portion)
Kyona (leaves, boiled)
124 μg
(per 162 g edible portion)
Endive (leaves, raw)
581 μg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
26 μg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
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