The amount of Fruits that contain 40 μg of Vitamin B9 (Folate) (41 - 50)

• 

  26 μg

  (per 230 g edible portion)

  Iyokan (juice sacs)
  × 1.5
• 

  43 μg

  (per 260 g edible portion)

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

  7 μg

  (per 120 g edible portion)

  Lime (juice, fresh)
  × 5.7
• 

  50 μg

  (per 630 g edible portion)

  Pummelo (juice sacs, raw)
  × 0.8
• 

  17 μg

  (per 150 g edible portion)

  Hyuganatsu (segments and albedo, raw)
  × 2.4
• 

  34 μg

  (per 330 g edible portion)

  Hassaku (juice sacs, raw)
  × 1.2
• 

  4 μg

  (per 35 g edible portion)

  Akebia (peel, raw)
  × 10
• 

  19 μg

  (per 180 g edible portion)

  Grapefruit (juice sacs, raw)
  × 2.1
• 

  23 μg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, straight fruit juice)
  × 1.7
• 

  13 μg

  (per 150 g edible portion)

  Ponkan (juice sacs, raw)
  × 3.1