Foods Low in Vitamin B9 (Folate) (961st - 980th) (per 100 g edible portion)

• Soybean, Tofu (okinawa-tofu)
  
  14 μg
• Okara (modern product)
  
  14 μg
• Zha cai (pickles)
  
  14 μg
• Ha-shoga (rhizome, raw)
  
  14 μg
• Zuiki (fresh zuiki, raw)
  
  14 μg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  14 μg
• Kiri-mitsuba (leaves, boiled)
  
  14 μg
• Yamagobo (miso-zuke)
  
  14 μg
• East Indian lotus root (rhizome, raw)
  
  14 μg
• Japanese pilchard, Canned product (in tomato sauce)
  
  14 μg
• Japanese eel (cultured, raw)
  
  14 μg
• Frigate mackerel (raw)
  
  14 μg
• Rainbow trout (cultured in sea, raw)
  
  14 μg
• Mackerel (boiled)
  
  14 μg
• Pacific saury (mirinboshi)
  
  14 μg
• Black sea bream (raw)
  
  14 μg
• Crucian carp (raw)
  
  14 μg
• Japanese scallop (cultured, raw)
  
  14 μg
• Ivory shell (raw)
  
  14 μg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  14 μg