/ COMPOUND
5-formyltetrahydrofolic acid
Molecular ID 135403648Formula C20H23N7O7MW 473.46 food sources
Molecular structure
Mass spectrum
A real measured fragmentation pattern · 1 of 91 experimental spectra
◆ measured · gnpsPositive70 peaks
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
acute kidney injurypeer-reviewed
adenocarcinomapeer-reviewed
agranulocytosispeer-reviewed
anemiapeer-reviewed
anemia, megaloblasticpeer-reviewed
angina pectorispeer-reviewed
anorexiapeer-reviewed
arrhythmias, cardiacpeer-reviewed
ascitespeer-reviewed
ataxia
Foods containing this compound
carrot root
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cauliflower floret
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carrot root (raw)
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cauliflower floret (raw)
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romaine lettuce head (raw)
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Chickpea
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Other common names for the species include garbanzo bean, ceci bean, sanagalu, chana, hummus and Bengal gram.
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Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.