Vegetables Low in Vitamin B7 (Biotin) (1st - 20th) (per 100 g edible portion)

• Ginger (pickles, sweetened)
  
  0.2 μg
• Wax gourd (fruit, raw)
  
  0.2 μg
• Japanese butterbur (petiole, raw)
  
  0.2 μg
• Daikon, Japanese radish (root with skin, raw)
  
  0.3 μg
• Daikon, Japanese radish (root without skin, raw)
  
  0.3 μg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.3 μg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.4 μg
• Udo (stem, raw)
  
  0.5 μg
• Onion (bulb, boiled)
  
  0.5 μg
• Bitter gourd (fruit, raw)
  
  0.5 μg
• Onion (bulb, raw)
  
  0.6 μg
• Ginger (rhizome, raw)
  
  0.7 μg
• Bamboo shoot (shoots, raw)
  
  0.8 μg
• Bamboo shoot (canned in water)
  
  0.8 μg
• Nebuka-negi (leaves, blanched, raw)
  
  0.8 μg
• Scallion (bulb, raw)
  
  0.9 μg
• Turnip (root, without skin, raw)
  
  1 μg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  1.1 μg
• Chicory (spears, raw)
  
  1.1 μg
• Myoga (spike, raw)
  
  1.1 μg