Vegetables High in Vitamin B9 (Folate) (261st - 280th) (per 100 g edible portion)

• Wax gourd (fruit, raw)
  
  26 μg
• Myoga (spike, raw)
  
  25 μg
• Chayote (salted pickles)
  
  25 μg
• Wax gourd (friut, boiled)
  
  25 μg
• Cucumber (fruit, raw)
  
  25 μg
• Spaghetti squash (fruit, raw)
  
  25 μg
• Carrot, regular (root, frozen)
  
  24 μg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  24 μg
• Ito-mitsuba (leaves, boiled)
  
  23 μg
• Carrot, regular (root without skin, raw)
  
  23 μg
• Red onion (bulb, raw)
  
  23 μg
• Rhubarb (petiole, boiled)
  
  22 μg
• Carrot, regular (root with skin, boiled)
  
  22 μg
• Eggplant (fruit, boiled)
  
  22 μg
• Tomato (fruit, raw)
  
  22 μg
• Cucumber, Pickle (nukamiso-zuke)
  
  22 μg
• Tomato, Canned product (whole)
  
  21 μg
• Mukago (raw)
  
  20 μg
• Yama-udo (stem, raw)
  
  20 μg
• Carrot, regular (root without skin, boiled)
  
  19 μg