Vegetables Low in Molybdenum (21st - 40th) (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, raw)
  
  2 μg
• Daikon, Japanese radish (root without skin, boiled)
  
  2 μg
• Bamboo shoot (shoots, raw)
  
  2 μg
• Tomato (fruit, raw)
  
  2 μg
• Nebuka-negi (leaves, blanched, raw)
  
  2 μg
• Japanese butterbur (petiole, raw)
  
  2 μg
• Wasabi (rhizome, raw)
  
  2 μg
• Cabbage (head, boiled)
  
  3 μg
• Daikon, Japanese radish (root with skin, raw)
  
  3 μg
• Green sweet pepper (fruit, raw)
  
  3 μg
• Kiri-mitsuba (leaves, raw)
  
  3 μg
• Okra (pods, raw)
  
  4 μg
• Cauliflower (inflorescence, raw)
  
  4 μg
• Cabbage (head, raw)
  
  4 μg
• Cucumber (fruit, raw)
  
  4 μg
• Arrowhead (tuber, raw)
  
  4 μg
• Sweet pepper (fruit, raw)
  
  4 μg
• Sweet pepper (fruit, sauted)
  
  4 μg
• Takana, broad leaf mustard (leaves, raw)
  
  4 μg
• Wax gourd (fruit, raw)
  
  4 μg