Vegetables Low in Vitamin B9 (Folate) (101st - 120th) (per 100 g edible portion)

• Mung bean sprout (raw)
  
  41 μg
• Pumpkin, Western (fruit, raw)
  
  42 μg
• Ta cai (leaves, boiled)
  
  42 μg
• Chinese cabbage (head, boiled)
  
  42 μg
• Black gram sprout (raw)
  
  42 μg
• Oriental pickling melon, Pickle (salted pickles)
  
  43 μg
• Eggplant Pickle (nukamiso-zuke)
  
  43 μg
• Manchurian wild rice (stem, raw)
  
  43 μg
• Ne-mitsuba (leaves, boiled)
  
  43 μg
• Chayote (fruit, raw)
  
  44 μg
• Kiri-mitsuba (leaves, raw)
  
  44 μg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  45 μg
• Chinese cabbage (kim chee)
  
  45 μg
• Tomapi (fruit, raw)
  
  45 μg
• Wasabi (wasabi-zuke)
  
  45 μg
• Qin cai (stems and leaves, raw)
  
  47 μg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  47 μg
• Turnip (root, with skin, raw)
  
  48 μg
• Turnip, Pickle (salted pickles, root with skin)
  
  48 μg
• Pumpkin, Western (fruit, frozen)
  
  48 μg