Vegetables Low in Vitamin B9 (Folate) (121st - 140th) (per 100 g edible portion)

• Cabbage (head, boiled)
  
  48 μg
• Turnip (root, with skin, boiled)
  
  49 μg
• Turnip (root, without skin, raw)
  
  49 μg
• Kidney bean, Sayaingen (immature pods, raw)
  
  50 μg
• Sugukina (root, raw)
  
  50 μg
• Wasabi (rhizome, raw)
  
  50 μg
• Malabar nightshade (stems and leaves, boiled)
  
  51 μg
• Mugwort (leaves, boiled)
  
  51 μg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  53 μg
• Snap pea (immature pods, raw)
  
  53 μg
• Green ball (head, raw)
  
  53 μg
• Qing gin cai (leaves, boiled)
  
  53 μg
• Radish (root, raw)
  
  53 μg
• Daikon, Japanese radish (leaves, boiled)
  
  54 μg
• Yellow sweet pepper (fruit, raw)
  
  54 μg
• Water convolvulus (stems and leaves, boiled)
  
  55 μg
• Esharotto (bulb, raw)
  
  55 μg
• Sayaendo (immature pods, boiled)
  
  56 μg
• Turnip (root, without skin, boiled)
  
  56 μg
• Nebuka-negi (leaves, blanched, raw)
  
  56 μg