This paper presents new data on folate content and retention in major traditional Egyptian foods. The high folate content of these authentic Egyptian foods indicates that they are a good source of folate. Industrial canning including soaking, blanching and retorting was found not to affect the folate content in faba beans, while in chickpeas up to 24% of the folate was lost. Germination increased the folate content in faba beans and chickpeas several-fold depending on length of the germination period. Therefore germination of legumes can be recommended for the production of foods and ingredients with increased folate content.