Vegetables Low in Vitamin B9 (Folate) (41st - 60th) (per 100 g edible portion)

• Sweet corn, Canned product (whole kernel style)
  
  18 μg
• Eggplant Pickle (karashi-zuke)
  
  18 μg
• Udo (stem, raw)
  
  19 μg
• Udo (stem, leached in water)
  
  19 μg
• Sweet corn, Canned product (cream style)
  
  19 μg
• Eggplant Western type (fruit, raw)
  
  19 μg
• Carrot, regular (root without skin, boiled)
  
  19 μg
• Yama-udo (stem, raw)
  
  20 μg
• Mukago (raw)
  
  20 μg
• Tomato, Canned product (whole)
  
  21 μg
• Cucumber, Pickle (nukamiso-zuke)
  
  22 μg
• Tomato (fruit, raw)
  
  22 μg
• Eggplant (fruit, boiled)
  
  22 μg
• Carrot, regular (root with skin, boiled)
  
  22 μg
• Rhubarb (petiole, boiled)
  
  22 μg
• Red onion (bulb, raw)
  
  23 μg
• Carrot, regular (root without skin, raw)
  
  23 μg
• Ito-mitsuba (leaves, boiled)
  
  23 μg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  24 μg
• Carrot, regular (root, frozen)
  
  24 μg