Vitamin B9 (Folate) Content of Vegetables
(Initial Q)
19 μg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
26 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
68 μg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
90 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
