Vegetables Low in Vitamin B9 (Folate) (201st - 220th) (per 100 g edible portion)

• Chinese cabbage (salted pickles)
  
  83 μg
• Fukinoto (inflorescence, boiled)
  
  83 μg
• Saltwort (stems and leaves, boiled)
  
  85 μg
• Gyoja-ninniku (leaves, raw)
  
  85 μg
• Soybean sprout (raw)
  
  85 μg
• Osaka-shirona (leaves, boiled)
  
  86 μg
• Komatsuna (leaves, boiled)
  
  86 μg
• Sweet corn (immature kernels, boiled)
  
  86 μg
• Red pepper (leaves and fruits, raw)
  
  87 μg
• Osaka-shirona (salted pickles)
  
  88 μg
• Cauliflower (inflorescence, boiled)
  
  88 μg
• Endive (leaves, raw)
  
  90 μg
• Kyona (leaves, boiled)
  
  90 μg
• New Zealand spinach (stems and leaves, raw)
  
  90 μg
• Sponge gourd (immature fruit, boiled)
  
  91 μg
• Garlic (bulb, raw)
  
  92 μg
• Hinona (root with tops, raw)
  
  92 μg
• Swiss chard (leaves, boiled)
  
  92 μg
• Sponge gourd (immature fruit, raw)
  
  92 μg
• Lily bulb (bulb, boiled)
  
  92 μg