Vegetables Low in Vitamin B9 (Folate) (181st - 200th) (per 100 g edible portion)

• Field horsetail (fertile shoot, boiled)
  
  74 μg
• Ashitaba (stems and leaves, boiled)
  
  75 μg
• Pumpkin, Japan (fruit, boiled)
  
  75 μg
• Artichoke (flower bud, boiled)
  
  76 μg
• Green pea (raw)
  
  76 μg
• Ki-nira (leaves, raw)
  
  76 μg
• Leek (bulb and leaves, raw)
  
  76 μg
• Sweet corn (immature kernels on cob, frozen)
  
  77 μg
• Chinese chive (leaves, boiled)
  
  77 μg
• Water pepper sprout (raw)
  
  77 μg
• Lily bulb (bulb, raw)
  
  77 μg
• Turnip, Pickle (salted pickles, leaves)
  
  78 μg
• Cabbage (head, raw)
  
  78 μg
• Malabar nightshade (stems and leaves, raw)
  
  78 μg
• Bitter gourd (fruit, sauted)
  
  79 μg
• Pumpkin, Japan (fruit, raw)
  
  80 μg
• Artichoke (flower bud, raw)
  
  81 μg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  81 μg
• Takana, broad leaf mustard (salted pickles)
  
  81 μg
• Japanese angelica-tree (spears, boiled)
  
  83 μg