Vegetables High in Vitamin B9 (Folate) (301st - 320th) (per 100 g edible portion)

• Japanese butterbur (petiole, raw)
  
  12 μg
• Eggplant Western type (fruit, fried)
  
  12 μg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  12 μg
• Onion (bulb, boiled)
  
  11 μg
• Onion (bulb, leached in water)
  
  11 μg
• Tomato, Canned product (juice cocktail)
  
  10 μg
• Zuiki (fresh zuiki, boiled)
  
  10 μg
• Green pea (canned in brine)
  
  10 μg
• Japanese butterbur (petiole, boiled)
  
  9 μg
• Eggplant Pickle (shiba-zuke)
  
  9 μg
• Eggplant Pickle (koji-zuke)
  
  9 μg
• East Indian lotus root (rhizome, boiled)
  
  8 μg
• Ginger (rhizome, raw)
  
  8 μg
• Japanese silverleaf (petiole, boiled)
  
  7 μg
• Kanpyo (boiled)
  
  7 μg
• Cucumber, Pickle (pickled in soy sauce)
  
  5 μg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  3 μg
• Water shield (young leaves, bottled in water)
  
  3 μg
• Pickle (sweet type)
  
  2 μg
• Bamboo shoot (shinachiku)
  
  1 μg