Vegetables Low in Vitamin B9 (Folate) (261st - 280th) (per 100 g edible portion)

• Broad bean (immature beans, boiled)
  
  120 μg
• Taisai, Chinese mustard (leaves, raw)
  
  120 μg
• Taisai, Chinese mustard (salted pickles)
  
  120 μg
• Hana-nira (scape and flower bud, raw)
  
  120 μg
• Kuki-ninniku (scape, raw)
  
  120 μg
• Kuki-ninniku (scape, boiled)
  
  120 μg
• Konegi (leaves, raw)
  
  120 μg
• Hiroshimana (leaves, raw)
  
  120 μg
• Hyacinth bean (immature pods, raw)
  
  120 μg
• Swiss chard (leaves, raw)
  
  120 μg
• Broccoli (inflorescence, boiled)
  
  120 μg
• Water convolvulus (stems and leaves, raw)
  
  120 μg
• Red-tip leaf lettuce (leaves, raw)
  
  120 μg
• Cos lettuce (leaves, raw)
  
  120 μg
• Turfed stone leek (leaves, raw)
  
  120 μg
• Kyona (salted pickles)
  
  130 μg
• Shandong cai (leaves, raw)
  
  130 μg
• Ha-daikon (leaves, raw)
  
  130 μg
• Spinach (leaves, frozen)
  
  130 μg
• Bracken (young shoots, raw)
  
  130 μg