Vegetables High in Vitamin B9 (Folate) (241st - 260th) (per 100 g edible portion)

• Sweet pepper (fruit, sauted)
  
  34 μg
• Bracken (young shoots, boiled)
  
  33 μg
• Mung bean sprout (boiled)
  
  33 μg
• Daikon, Japanese radish (root without skin, boiled)
  
  33 μg
• Daikon, Japanese radish (root without skin, raw)
  
  33 μg
• Sweet pepper (fruit, raw)
  
  33 μg
• Mini-kyarotto (root, raw)
  
  32 μg
• Eggplant Pickle (salted pickles)
  
  32 μg
• Eggplant (fruit, raw)
  
  32 μg
• Rhubarb (petiole, raw)
  
  31 μg
• Qin cai (stems and leaves, boiled)
  
  31 μg
• Red pepper (fruit, dried)
  
  30 μg
• Zuiki (dried zuiki, raw)
  
  30 μg
• Scallion (bulb, raw)
  
  29 μg
• Celery (petiole, raw)
  
  29 μg
• Winged bean (immature pods, raw)
  
  29 μg
• Carrot, regular (root with skin, raw)
  
  28 μg
• Cucumber, Pickle (salted pickles)
  
  28 μg
• Green sweet pepper (fruit, sauted)
  
  27 μg
• Green sweet pepper (fruit, raw)
  
  26 μg