Foods Low in Vitamin B9 (Folate) (1461st - 1480th) (per 100 g edible portion)

• Kidney bean, Sayaingen (immature pods, boiled)
  
  53 μg
• Snap pea (immature pods, raw)
  
  53 μg
• Green ball (head, raw)
  
  53 μg
• Qing gin cai (leaves, boiled)
  
  53 μg
• Radish (root, raw)
  
  53 μg
• Japanese sculpin (tsukudani)
  
  53 μg
• Bread crumbs (dry form)
  
  54 μg
• Sorghum (whole grain, raw)
  
  54 μg
• Hazel nut (oil-roasted and salted)
  
  54 μg
• Daikon, Japanese radish (leaves, boiled)
  
  54 μg
• Yellow sweet pepper (fruit, raw)
  
  54 μg
• Rice hopper (tsukudani)
  
  54 μg
• Soybean-koji miso
  
  54 μg
• Japanese torreya seed (roasted)
  
  55 μg
• Water convolvulus (stems and leaves, boiled)
  
  55 μg
• Esharotto (bulb, raw)
  
  55 μg
• Sayaendo (immature pods, boiled)
  
  56 μg
• Turnip (root, without skin, boiled)
  
  56 μg
• Nebuka-negi (leaves, blanched, raw)
  
  56 μg
• Yellow sweet pepper (fruit, sauted)
  
  56 μg