Vegetables Low in Vitamin B9 (Folate) (241st - 260th) (per 100 g edible portion)

• Okra (pods, boiled)
  
  110 μg
• Turnip (leaves, raw)
  
  110 μg
• Komatsuna (leaves, raw)
  
  110 μg
• Perilla (leaves, raw)
  
  110 μg
• Sugukina (pickles)
  
  110 μg
• Water dropwort (stems and leaves, raw)
  
  110 μg
• Field horsetail (fertile shoot, raw)
  
  110 μg
• Young sweet corn (young ear, raw)
  
  110 μg
• Kintoki (root with skin, raw)
  
  110 μg
• Ha-negi (leaves, raw)
  
  110 μg
• Nozawana (leaves, raw)
  
  110 μg
• Red garlic (bulb and leaves, raw)
  
  110 μg
• Table beet (root, raw)
  
  110 μg
• Table beet (root, boiled)
  
  110 μg
• Spinach (leaves, boiled)
  
  110 μg
• Leaf lettuce (leaves, raw)
  
  110 μg
• Turfed stone leek (leaves, boiled)
  
  110 μg
• Arrowhead (tuber, boiled)
  
  120 μg
• Kale (leaves, raw)
  
  120 μg
• Broad bean (immature beans, raw)
  
  120 μg