Vegetables High in Vitamin B9 (Folate) (181st - 200th) (per 100 g edible portion)

• Royal fern, Nama-zenmai (young shoots, boiled)
  
  59 μg
• Oriental pickling melon, Pickle (nara-zuke)
  
  59 μg
• Red cabbage (head, raw)
  
  58 μg
• Turnip, Pickle (salted pickles, root without skin)
  
  58 μg
• Alfalfa sprout (raw)
  
  56 μg
• Yellow sweet pepper (fruit, sauted)
  
  56 μg
• Nebuka-negi (leaves, blanched, raw)
  
  56 μg
• Turnip (root, without skin, boiled)
  
  56 μg
• Sayaendo (immature pods, boiled)
  
  56 μg
• Esharotto (bulb, raw)
  
  55 μg
• Water convolvulus (stems and leaves, boiled)
  
  55 μg
• Yellow sweet pepper (fruit, raw)
  
  54 μg
• Daikon, Japanese radish (leaves, boiled)
  
  54 μg
• Radish (root, raw)
  
  53 μg
• Qing gin cai (leaves, boiled)
  
  53 μg
• Green ball (head, raw)
  
  53 μg
• Snap pea (immature pods, raw)
  
  53 μg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  53 μg
• Mugwort (leaves, boiled)
  
  51 μg
• Malabar nightshade (stems and leaves, boiled)
  
  51 μg