Vitamin B9 (Folate) Content of Fishes and Shellfishes
(1 - 10)
225 μg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
12 μg
(per 5 g edible portion)
Sakura shrimp (dried)
23 μg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
198 μg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
144 μg
(per 90 g edible portion)
Chum salmon (sujiko)
156 μg
(per 120 g edible portion)
Abalone (shiokara)
30 μg
(per 30 g edible portion)
Chum salmon (ikura)
16 μg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
9 μg
(per 10 g edible portion)
Anglerfish (liver, raw)
15 μg
(per 17 g edible portion)
Sea urchin (neri-uni)
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