Vegetables Low in Vitamin B9 (Folate) (141st - 160th) (per 100 g edible portion)

• Yellow sweet pepper (fruit, sauted)
  
  56 μg
• Alfalfa sprout (raw)
  
  56 μg
• Turnip, Pickle (salted pickles, root without skin)
  
  58 μg
• Red cabbage (head, raw)
  
  58 μg
• Oriental pickling melon, Pickle (nara-zuke)
  
  59 μg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  59 μg
• Edible burdock (root, boiled)
  
  61 μg
• Water dropwort (stems and leaves, boiled)
  
  61 μg
• Chinese cabbage (head, raw)
  
  61 μg
• Bamboo shoot (shoots, raw)
  
  63 μg
• Bamboo shoot (shoots, boiled)
  
  63 μg
• Nozawana (salted pickles)
  
  64 μg
• Ito-mitsuba (leaves, raw)
  
  64 μg
• Ta cai (leaves, raw)
  
  65 μg
• Tsumamina (leaves, raw)
  
  65 μg
• Turnip (leaves, boiled)
  
  66 μg
• Qing gin cai (leaves, raw)
  
  66 μg
• Sweet corn (immature kernels, frozen)
  
  66 μg
• Ne-mitsuba (leaves, raw)
  
  66 μg
• Tossa jute (stems and leaves, boiled)
  
  67 μg