Vitamin B9 (Folate) Content of Vegetables
(Initial A)
6 μg
(per 10 g edible portion)
Alfalfa sprout (raw)
24 μg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
22 μg
(per 20 g edible portion)
Arrowhead (tuber, raw)
40 μg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
54 μg
(per 265 g edible portion)
Artichoke (flower bud, raw)
56 μg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
56 μg
(per 28 g edible portion)
Asatsuki (leaves, raw)
30 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
39 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
3 μg
(per 20 g edible portion)
Asparagus (canned in brine)
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