Vitamin B7 (Biotin) Content of Fishes and Shellfishes
(Initial J)
1.8 μg
(per 18 g edible portion)
Japanese anchovy (raw)
6.4 μg
(per 110 g edible portion)
Japanese common squid (baked)
6.5 μg
(per 125 g edible portion)
Japanese common squid (boiled)
6.7 μg
(per 190 g edible portion)
Japanese common squid (raw)
19.8 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
13 μg
(per 152 g edible portion)
Japanese pilchard (raw)
