Vitamin B9 (Folate) Content of Fishes and Shellfishes
(111 - 120)
25 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
13 μg
(per 152 g edible portion)
Japanese pilchard (baked)
4 μg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
7 μg
(per 100 g edible portion)
Sole (raw)
12 μg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
19 μg
(per 160 g edible portion)
Mackerel (canned products, in brine)
52 μg
(per 720 g edible portion)
Mackerel (raw)
25 μg
(per 207 g edible portion)
Chinook salmon (raw)
10 μg
(per 155 g edible portion)
Three-line grunt (raw)
7 μg
(per 90 g edible portion)
Horse mackerel (baked)
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