The amount of Fruits that contain 160 μg of Vitamin B9 (Folate) (41 - 50)

• 

  26 μg

  (per 230 g edible portion)

  Iyokan (juice sacs)
  × 6.2
• 

  43 μg

  (per 260 g edible portion)

  Kaki, Japanese persimmon (nonastringent, raw)
  × 3.7
• 

  7 μg

  (per 120 g edible portion)

  Lime (juice, fresh)
  × 22.9
• 

  50 μg

  (per 630 g edible portion)

  Pummelo (juice sacs, raw)
  × 3.2
• 

  17 μg

  (per 150 g edible portion)

  Hyuganatsu (segments and albedo, raw)
  × 9.4
• 

  34 μg

  (per 330 g edible portion)

  Hassaku (juice sacs, raw)
  × 4.7
• 

  4 μg

  (per 35 g edible portion)

  Akebia (peel, raw)
  × 40
• 

  19 μg

  (per 180 g edible portion)

  Grapefruit (juice sacs, raw)
  × 8.4
• 

  23 μg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, straight fruit juice)
  × 7
• 

  13 μg

  (per 150 g edible portion)

  Ponkan (juice sacs, raw)
  × 12.3