The amount of Fruits that contain 150 μg of Vitamin B9 (Folate) (51 - 60)

• 

  3 μg

  (per 20 g edible portion)

  Hyuganatsu (juice sacs, raw)
  × 50
• 

  9 μg

  (per 240 g edible portion)

  Sour orange (juice, fresh)
  × 16.7
• 

  1 μg

  (per 5 g edible portion)

  Sudachi (juice, fresh)
  × 150
• 

  3 μg

  (per 70 g edible portion)

  Kabosu (juice, fresh)
  × 50
• 

  49 μg

  (per 480 g edible portion)

  Nectarine (raw)
  × 3.1
• 

  10 μg

  (per 85 g edible portion)

  Blueberry (raw)
  × 15
• 

  5 μg

  (per 40 g edible portion)

  Natsumikan (canned in heavy syrup)
  × 30
• 

  1 μg

  (per 7 g edible portion)

  Cherry (canned in heavy syrup)
  × 150
• 

  24 μg

  (per 285 g edible portion)

  Chinese quinces (raw)
  × 6.3
• 

  18 μg

  (per 150 g edible portion)

  Valencia (fruit juices, 50% fruit juice beverage)
  × 8.3