The amount of Fishes and Shellfishes that contain 150 μg of Vitamin B9 (Folate)

• 

  225 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 0.7
• 

  12 μg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 12.5
• 

  23 μg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 6.5
• 

  198 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 0.8
• 

  144 μg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 1
• 

  156 μg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 1
• 

  30 μg

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 5
• 

  16 μg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 9.4
• 

  9 μg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 16.7
• 

  15 μg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 10