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

• 

  3 μg

  (per 40 g edible portion)

  Chicken, Broiler meat (sasami, boiled)
  × 53.3
• 

  6 μg

  (per 80 g edible portion)

  Chicken, Broiler meat (thigh, with skin, boiled)
  × 26.7
• 

  11 μg

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 14.5
• 

  1 μg

  (per 13 g edible portion)

  Cattle, Offal (tongue, raw)
  × 160
• 

  4 μg

  (per 50 g edible portion)

  Cattle, Ground meat (raw)
  × 40
• 

  8 μg

  (per 110 g edible portion)

  Cattle, Imported beef (rump, without subcutaneous fat, raw)
  × 20
• 

  8 μg

  (per 113 g edible portion)

  Cattle, Imported beef (rump, lean and fat, raw)
  × 20
• 

  14 μg

  (per 207 g edible portion)

  Cattle, Imported beef (rib loin, lean, raw)
  × 11.4
• 

  32 μg

  (per 456 g edible portion)

  Cattle, Imported beef (chuck loin, lean and fat, raw)
  × 5
• 

  10 μg

  (per 149 g edible portion)

  Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  × 16