Foods Low in Vitamin B9 (Folate) (1421st - 1440th) (per 100 g edible portion)

• Bread crumbs (semi-dry form)
  
  46 μg
• Sweet potatoe (tuberous root, steamed)
  
  46 μg
• Almond (oil-roasted and salted)
  
  46 μg
• Wakame, Dried product (dried, soaked in water)
  
  46 μg
• Shrimp, Processed product (boiled and dried shrimps)
  
  46 μg
• Hen's egg (whole, poached)
  
  46 μg
• Sweet potatoe (tuberous root, baked)
  
  47 μg
• Qin cai (stems and leaves, raw)
  
  47 μg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  47 μg
• Gooseberry (raw)
  
  47 μg
• Japanese quail's egg (boiled and canned in brine)
  
  47 μg
• Natural cheese (camambert)
  
  47 μg
• Wheat flour (hard flour, whole)
  
  48 μg
• Cowpea (whole, dried, boiled)
  
  48 μg
• Soybean, Budo-mame
  
  48 μg
• Turnip (root, with skin, raw)
  
  48 μg
• Turnip, Pickle (salted pickles, root with skin)
  
  48 μg
• Pumpkin, Western (fruit, frozen)
  
  48 μg
• Cabbage (head, boiled)
  
  48 μg
• Skipjack, Processed product (shiokara)
  
  48 μg