What Are Good Sources of Folate?

FOOD SERVING SIZE  % U.S. RDA

BREADS, CEREALS, AND OTHER GRAIN PRODUCTS
English muffin, whole wheat  1   +
Pita bread, whole wheat   1 small   +
Ready-to-eat cereals, fortified2  1 ounce   ++
Wheat germ, plain   2 tablespoons  +

FRUIT JUICE
Grapefruit or orange juice   � cup   +
Fresh or reconstituted    

VEGETABLES
Artichoke, globe (French), cooked  1 medium  +
Asparagus, cooked   � cup   +
Beets, cooked    � cup   +
Broccoli, cooked    � cup   +
Brussels sprouts, cooked   � cup   +
Cauliflower, cooked   � cup   +
Chinese cabbage, cooked   � cup   +
Corn, cream style, cooked   � cup   +
Endive, chicory, escarole, or romaine; raw 1 cup   +
Mustard greens, cooked   � cup   +
Okra, cooked    � cup   +
Parsnips, cooked    � cup   +
Peas, green, cooked   � cup   +
Spinach:  cooked    � cup   ++
raw    1 cup   +
Turnip greens, cooked   � cup   +

MEAT, POULTRY, FISH and ALTERNATIVES
Liver, braised:
Beef or calf   3 ounces   +++
Pork    3 ounces   ++
Chicken or turkey  � cup diced  +++

FISH AND SEAFOOD
Crabmeat, steamed   3 ounces   +

DRY BEANS, PEAS, AND LENTILS
Beans, cooked:
Bayo, black, brown, calico,  � cup   +
chickpeas (garbanzo beans),
lima, mexican, pinto, or white
black-eyed peas(cowpeas)  � cup   +++
red kidney   � cup   ++
Lentils, cooked    � cup   +++
Peas, split, green or yellow, cooked  � cup   +

1A selected serving size contains:
+ 10-24% of U.S. RDA for adults and children over 4 years old
++ 25-39% of U.S. RDA for adults and children over 4 years old
+++ 40% or more U.S. RDA for adults and children over 4 years old

Most ready-to-eat cereals are fortified with folate.  Fortified ready-to-eat cereals usually contain at least 25% of the U.S. RDA for folate.  Since cereals vary, check the label on the package for the percentage of the U.S. RDA for a specific cereal.

Source:  United States Department of Agriculture/Human Nutritional Information Service, January 1990

2As of January 1, 1998, the Food and Drug Administration requires U.S. Food Manufacturers to add the nutrient folic acid to most enriched breads, flour, corn meals, pastas, rice and other grain products.

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