Vegetables High in Vitamin B9 (Folate) (201st - 220th) (per 100 g edible portion)

• Wasabi (rhizome, raw)
  
  50 μg
• Sugukina (root, raw)
  
  50 μg
• Kidney bean, Sayaingen (immature pods, raw)
  
  50 μg
• Turnip (root, without skin, raw)
  
  49 μg
• Turnip (root, with skin, boiled)
  
  49 μg
• Cabbage (head, boiled)
  
  48 μg
• Pumpkin, Western (fruit, frozen)
  
  48 μg
• Turnip, Pickle (salted pickles, root with skin)
  
  48 μg
• Turnip (root, with skin, raw)
  
  48 μg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  47 μg
• Qin cai (stems and leaves, raw)
  
  47 μg
• Wasabi (wasabi-zuke)
  
  45 μg
• Tomapi (fruit, raw)
  
  45 μg
• Chinese cabbage (kim chee)
  
  45 μg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  45 μg
• Kiri-mitsuba (leaves, raw)
  
  44 μg
• Chayote (fruit, raw)
  
  44 μg
• Ne-mitsuba (leaves, boiled)
  
  43 μg
• Manchurian wild rice (stem, raw)
  
  43 μg
• Eggplant Pickle (nukamiso-zuke)
  
  43 μg