Vegetables High in Vitamin B9 (Folate) (101st - 120th) (per 100 g edible portion)

• Shandong cai (salted pickles)
  
  98 μg
• Red pepper (leaves and fruits, sauteed)
  
  96 μg
• Kaiware-daikon (young stems and leaves, raw)
  
  96 μg
• Sweet corn (immature kernels, raw)
  
  95 μg
• Cauliflower (inflorescence, raw)
  
  94 μg
• Saltwort (stems and leaves, raw)
  
  93 μg
• Lily bulb (bulb, boiled)
  
  92 μg
• Sponge gourd (immature fruit, raw)
  
  92 μg
• Swiss chard (leaves, boiled)
  
  92 μg
• Hinona (root with tops, raw)
  
  92 μg
• Garlic (bulb, raw)
  
  92 μg
• Sponge gourd (immature fruit, boiled)
  
  91 μg
• New Zealand spinach (stems and leaves, raw)
  
  90 μg
• Kyona (leaves, boiled)
  
  90 μg
• Endive (leaves, raw)
  
  90 μg
• Cauliflower (inflorescence, boiled)
  
  88 μg
• Osaka-shirona (salted pickles)
  
  88 μg
• Red pepper (leaves and fruits, raw)
  
  87 μg
• Sweet corn (immature kernels, boiled)
  
  86 μg
• Komatsuna (leaves, boiled)
  
  86 μg