Foods Low in Vitamin B9 (Folate) (1541st - 1560th) (per 100 g edible portion)

• Head lettuce, butter type (leaves, raw)
  
  71 μg
• Oyster mushroom (boiled)
  
  71 μg
• Perilla (seeds, raw)
  
  72 μg
• Bitter gourd (fruit, raw)
  
  72 μg
• Pine nut (roasted)
  
  73 μg
• Sayaendo (immature pods, raw)
  
  73 μg
• Chrysanthemum (petals, raw)
  
  73 μg
• Kohlrabi (enlarged stems, raw)
  
  73 μg
• Ha-ninjin (leaves, raw)
  
  73 μg
• Head lettuce, crisp type (head, raw)
  
  73 μg
• Japanese chestnut (raw)
  
  74 μg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  74 μg
• Shandong cai (leaves, boiled)
  
  74 μg
• Field horsetail (fertile shoot, boiled)
  
  74 μg
• Japanese anchovy (niboshi)
  
  74 μg
• Ashitaba (stems and leaves, boiled)
  
  75 μg
• Pumpkin, Japan (fruit, boiled)
  
  75 μg
• Winter mushroom (raw)
  
  75 μg
• Japanese sand lance (ameni)
  
  75 μg
• Japanese chestnut (boiled)
  
  76 μg