Vegetables Low in Vitamin B9 (Folate) (1st - 20th) (per 100 g edible portion)

• Scallion (pickles, sweetened)
  
  0 μg
• Pickle (sour type)
  
  1 μg
• Ginger (pickles)
  
  1 μg
• Ginger (pickles, sweetened)
  
  1 μg
• Zuiki (dried ziuki, boiled)
  
  1 μg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  1 μg
• Bamboo shoot (shinachiku)
  
  1 μg
• Pickle (sweet type)
  
  2 μg
• Water shield (young leaves, bottled in water)
  
  3 μg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  3 μg
• Cucumber, Pickle (pickled in soy sauce)
  
  5 μg
• Kanpyo (boiled)
  
  7 μg
• Japanese silverleaf (petiole, boiled)
  
  7 μg
• Ginger (rhizome, raw)
  
  8 μg
• East Indian lotus root (rhizome, boiled)
  
  8 μg
• Eggplant Pickle (koji-zuke)
  
  9 μg
• Eggplant Pickle (shiba-zuke)
  
  9 μg
• Japanese butterbur (petiole, boiled)
  
  9 μg
• Green pea (canned in brine)
  
  10 μg
• Zuiki (fresh zuiki, boiled)
  
  10 μg