Vitamin B9 (Folate) Content of Vegetables
(Initial K)
10 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
2 μg
(per 25 g edible portion)
Kanpyo (boiled)
25 μg
(per 25 g edible portion)
Kanpyo (raw)
38 μg
(per 50 g edible portion)
Ki-nira (leaves, raw)
8 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
7 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
421 μg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
402 μg
(per 430 g edible portion)
Kintoki (root with skin, raw)
430 μg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
344 μg
(per 430 g edible portion)
Kintoki (root without skin, raw)
<
1
2
3
>
