Cereals Low in Vitamin B9 (Folate) (21st - 40th) (per 100 g edible portion)

• Rice, Cooked upland rice (well-milled rice)
  
  3 μg
• Onigiri
  
  3 μg
• Steamed Chinese noodles
  
  4 μg
• Macaroni and Spaghetti (dry form, boiled)
  
  4 μg
• Fu, Gluten products (steamed tubular type)
  
  4 μg
• Rice, Paddy rice gruels (brown rice)
  
  4 μg
• Kiritanpo
  
  4 μg
• Rice vermicelli (raw)
  
  4 μg
• Barley, Noodles (dry form, boiled)
  
  5 μg
• Udon (wet form, raw)
  
  5 μg
• Wheat gluten (textured type)
  
  5 μg
• Rice, Cooked paddy rice (under-milled rice)
  
  5 μg
• Rice, Cooked upland rice (under-milled rice)
  
  5 μg
• Yaki-onigiri
  
  5 μg
• Dried buckwheat noodles (dry form, boiled)
  
  5 μg
• Okinawa noodles (wet form, boiled)
  
  6 μg
• Rice, Cooked paddy rice (half-milled rice)
  
  6 μg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  6 μg
• Rice, Cooked upland rice (half-milled rice)
  
  6 μg
• Domyojiko
  
  6 μg