Vegetables Low in Vitamin B9 (Folate) (161st - 180th) (per 100 g edible portion)
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Edible burdock (root, raw)
68 μg
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Red sweet pepper (fruit, raw)
68 μg
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Leek (bulb and leaves, boiled)
68 μg
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Nagasaki-hakusai (leaves, boiled)
69 μg
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Basil (leaves, raw)
69 μg
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Hinona (pickles, sweetened)
69 μg
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Green pea (boiled)
70 μg
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Turnip, Pickle (nukamiso-zuke, root without skin)
70 μg
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Kohlrabi (enlarged stems, boiled)
71 μg
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Red sweet pepper (fruit, sauted)
71 μg
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Head lettuce, butter type (leaves, raw)
71 μg
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Perilla (seeds, raw)
72 μg
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Bitter gourd (fruit, raw)
72 μg
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Sayaendo (immature pods, raw)
73 μg
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Chrysanthemum (petals, raw)
73 μg
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Kohlrabi (enlarged stems, raw)
73 μg
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Ha-ninjin (leaves, raw)
73 μg
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Head lettuce, crisp type (head, raw)
73 μg
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Turnip, Pickle (nukamiso-zuke, root with skin)
74 μg
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Shandong cai (leaves, boiled)
74 μg