Meats Low in Vitamin B9 (Folate) (81st - 100th) (per 100 g edible portion)

• Swine (gelatin)
  
  2 μg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  2 μg
• Goat (meat, lean, raw)
  
  2 μg
• Aigamo (meat, with skin, raw)
  
  2 μg
• Duck, domesticated (meat, with skin, raw)
  
  2 μg
• Chicken, Offal (skin, thigh, raw)
  
  2 μg
• Pigeon (meat, without skin, raw)
  
  2 μg
• Guinea fowl (meat, without skin, raw)
  
  2 μg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  3 μg
• Cattle, Imported beef (chuck, fat, raw)
  
  3 μg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  3 μg
• Cattle, Offal (rumen, boiled)
  
  3 μg
• Cattle, Offal (sinew, boiled)
  
  3 μg
• Cattle, Offal (tail, raw)
  
  3 μg
• Whale (ventral groove meat, raw)
  
  3 μg
• Swine, Ham (pressed)
  
  3 μg
• Swine, Ham (uncooked ham, fresh)
  
  3 μg
• Swine (roast pork)
  
  3 μg
• Duck, wild (meat, without skin, raw)
  
  3 μg
• Chicken, Offal (skin, breast, raw)
  
  3 μg