Vegetables Low in Vitamin B9 (Folate) (21st - 40th) (per 100 g edible portion)

• Tomato, Canned product (juice cocktail)
  
  10 μg
• Onion (bulb, leached in water)
  
  11 μg
• Onion (bulb, boiled)
  
  11 μg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  12 μg
• Eggplant Western type (fruit, fried)
  
  12 μg
• Japanese butterbur (petiole, raw)
  
  12 μg
• Carrot, regular (juice, canned)
  
  13 μg
• Myoga-take (stems and leaves, raw)
  
  13 μg
• Zha cai (pickles)
  
  14 μg
• Ha-shoga (rhizome, raw)
  
  14 μg
• Zuiki (fresh zuiki, raw)
  
  14 μg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  14 μg
• Kiri-mitsuba (leaves, boiled)
  
  14 μg
• Yamagobo (miso-zuke)
  
  14 μg
• East Indian lotus root (rhizome, raw)
  
  14 μg
• Asparagus (canned in brine)
  
  15 μg
• Hiroshimana (salted pickles)
  
  15 μg
• Onion (bulb, raw)
  
  16 μg
• Japanese silverleaf (petiole, raw)
  
  16 μg
• Tomatoes Canned products (juice)
  
  17 μg