Vitamin B9 (Folate) Content of Vegetables
(Initial E)
16 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
23 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
52 μg
(per 40 g edible portion)
Edamame (boiled)
124 μg
(per 80 g edible portion)
Edamame (frozen)
88 μg
(per 50 g edible portion)
Edamame (raw)
131 μg
(per 215 g edible portion)
Edible burdock (root, boiled)
132 μg
(per 215 g edible portion)
Edible burdock (root, raw)
35 μg
(per 160 g edible portion)
Eggplant (fruit, boiled)
46 μg
(per 160 g edible portion)
Eggplant (fruit, raw)
23 μg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
<
1
2
>
