Vegetables Low in Vitamin B9 (Folate) (221st - 240th) (per 100 g edible portion)

• Saltwort (stems and leaves, raw)
  
  93 μg
• Cauliflower (inflorescence, raw)
  
  94 μg
• Sweet corn (immature kernels, raw)
  
  95 μg
• Kaiware-daikon (young stems and leaves, raw)
  
  96 μg
• Red pepper (leaves and fruits, sauteed)
  
  96 μg
• Shandong cai (salted pickles)
  
  98 μg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  98 μg
• Kintoki (root with skin, boiled)
  
  98 μg
• Green pea (frozen)
  
  99 μg
• Kanpyo (raw)
  
  99 μg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  99 μg
• Kiriboshi-daikon
  
  99 μg
• Horseradish (rhizome, raw)
  
  99 μg
• Ashitaba (stems and leaves, raw)
  
  100 μg
• Garland chrysanthemum (leaves, boiled)
  
  100 μg
• Summer cypress seed (seeds, boiled)
  
  100 μg
• Chinese chive (leaves, raw)
  
  100 μg
• Kintoki (root without skin, raw)
  
  100 μg
• Kintoki (root without skin, boiled)
  
  100 μg
• Okra (pods, raw)
  
  110 μg