Vegetables High in Vitamin B9 (Folate) (141st - 160th) (per 100 g edible portion)

• Ki-nira (leaves, raw)
  
  76 μg
• Green pea (raw)
  
  76 μg
• Artichoke (flower bud, boiled)
  
  76 μg
• Pumpkin, Japan (fruit, boiled)
  
  75 μg
• Ashitaba (stems and leaves, boiled)
  
  75 μg
• Field horsetail (fertile shoot, boiled)
  
  74 μg
• Shandong cai (leaves, boiled)
  
  74 μg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  74 μg
• Head lettuce, crisp type (head, raw)
  
  73 μg
• Ha-ninjin (leaves, raw)
  
  73 μg
• Kohlrabi (enlarged stems, raw)
  
  73 μg
• Chrysanthemum (petals, raw)
  
  73 μg
• Sayaendo (immature pods, raw)
  
  73 μg
• Bitter gourd (fruit, raw)
  
  72 μg
• Perilla (seeds, raw)
  
  72 μg
• Head lettuce, butter type (leaves, raw)
  
  71 μg
• Red sweet pepper (fruit, sauted)
  
  71 μg
• Kohlrabi (enlarged stems, boiled)
  
  71 μg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  70 μg
• Green pea (boiled)
  
  70 μg