Foods Low in Vitamin B9 (Folate) (1621st - 1640th) (per 100 g edible portion)

• Cherimoya (raw)
  
  90 μg
• Walnut (roasted)
  
  91 μg
• Sponge gourd (immature fruit, boiled)
  
  91 μg
• Japanese quail's egg (whole, raw)
  
  91 μg
• Garlic (bulb, raw)
  
  92 μg
• Hinona (root with tops, raw)
  
  92 μg
• Swiss chard (leaves, boiled)
  
  92 μg
• Sponge gourd (immature fruit, raw)
  
  92 μg
• Lily bulb (bulb, boiled)
  
  92 μg
• Oyster mushroom (raw)
  
  92 μg
• Sesame seed (dried)
  
  93 μg
• Saltwort (stems and leaves, raw)
  
  93 μg
• Tengusa (dried)
  
  93 μg
• Cauliflower (inflorescence, raw)
  
  94 μg
• Sweet corn (immature kernels, raw)
  
  95 μg
• Kaiware-daikon (young stems and leaves, raw)
  
  96 μg
• Red pepper (leaves and fruits, sauteed)
  
  96 μg
• Peanut (oil-roasted and salted)
  
  98 μg
• Shandong cai (salted pickles)
  
  98 μg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  98 μg