Foods Low in Vitamin B9 (Folate) (1601st - 1620th) (per 100 g edible portion)

• Gyoja-ninniku (leaves, raw)
  
  85 μg
• Soybean sprout (raw)
  
  85 μg
• Japanese sand lance (tsukudani)
  
  85 μg
• Osaka-shirona (leaves, boiled)
  
  86 μg
• Komatsuna (leaves, boiled)
  
  86 μg
• Sweet corn (immature kernels, boiled)
  
  86 μg
• Passion fruit (juice, fresh)
  
  86 μg
• Peanut (peanut butter)
  
  87 μg
• Red pepper (leaves and fruits, raw)
  
  87 μg
• Kikurage (dried)
  
  87 μg
• Abalone (steamed and dried)
  
  87 μg
• Scallop (raw)
  
  87 μg
• Sea urchin (neri-uni)
  
  87 μg
• Osaka-shirona (salted pickles)
  
  88 μg
• Cauliflower (inflorescence, boiled)
  
  88 μg
• Anglerfish (liver, raw)
  
  88 μg
• Endive (leaves, raw)
  
  90 μg
• Kyona (leaves, boiled)
  
  90 μg
• New Zealand spinach (stems and leaves, raw)
  
  90 μg
• Strawberry (raw)
  
  90 μg