The amount of Fruits that contain 4 μg of Vitamin B7 (Biotin)

• 

  8.7 μg

  (per 234 g edible portion)

  Avocado (raw)
  × 0.5
• 

  1.4 μg

  (per 100 g edible portion)

  Yuzu (peel, raw)
  × 2.9
• 

  4.7 μg

  (per 260 g edible portion)

  Kaki, Japanese persimmon (nonastringent, raw)
  × 0.9
• 

  1.8 μg

  (per 220 g edible portion)

  Banana (raw)
  × 2.2
• 

  1.1 μg

  (per 90 g edible portion)

  Kiwifruit (raw)
  × 3.6
• 

  1.4 μg

  (per 120 g edible portion)

  Lemon (whole, raw)
  × 2.9
• 

  0.9 μg

  (per 85 g edible portion)

  Blueberry (raw)
  × 4.4
• 

  1.9 μg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 2.1
• 

  2 μg

  (per 400 g edible portion)

  Melon (open culture, raw)
  × 2
• 

  2 μg

  (per 400 g edible portion)

  Melon (greenhouse culture, raw)
  × 2