Vitamin B7 (Biotin) Content of Fishes and Shellfishes
64.5 μg
(per 540 g edible portion)
Brown sole (raw)
3.6 μg
(per 40 g edible portion)
Short-necked clam (raw)
1.8 μg
(per 18 g edible portion)
Japanese anchovy (raw)
2.4 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
7.9 μg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
6.2 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
13 μg
(per 152 g edible portion)
Japanese pilchard (raw)
1.3 μg
(per 10 g edible portion)
Anglerfish (liver, raw)
19.8 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
8.4 μg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
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