Folate naturally occurs in a wide variety of foods. Rich sources include yeast extract at 2620g/100g, dark green leaf vegetables such as Brussels sprouts at 135g/100g, curly kale at 120g/100g, mature spinach at 114g/100g, baby spinach at 161 g/100g, many other vegetables at 175 g/100g, boiled fresh (not pickled) beetroot at 110g/100g, lettuce at 60 g/100g, red bell peppers at 75 g/100g, many herbs 170 g/100g, spearmint at 110 g/100g, chives at 105g/100g, strawberry at 61 g/100g, many legumes at 210 g/100g, boiled dried soybeans at 54g/100g, boiled dried (not canned) chickpeas at 66g/100g, Phaseolus coccineus at 60g/100g, many nuts including hazelnuts at 72g/100g and walnuts at 66g/100g, grains and other seeds including sesame at 97 g/100g, some meat, especially Liver (food) and Kidney (food), eggs, and some seafood. Folate naturally found in food is susceptible to high heat and ultraviolet light, and is soluble in water. It is heat-labile in acidic environments and may also be subject to oxidation.

Which vegetables each were above 130g per 100 grams?
Brussels sprouts