The amount of Fishes and Shellfishes that contain 160 μg of Vitamin B9 (Folate) (111 - 120)

• 

  13 μg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 12.3
• 

  4 μg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 40
• 

  7 μg

  (per 100 g edible portion)

  Sole (raw)
  × 22.9
• 

  12 μg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 13.3
• 

  19 μg

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 8.4
• 

  52 μg

  (per 720 g edible portion)

  Mackerel (raw)
  × 3.1
• 

  25 μg

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 6.4
• 

  10 μg

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 16
• 

  7 μg

  (per 90 g edible portion)

  Horse mackerel (baked)
  × 22.9
• 

  7 μg

  (per 130 g edible portion)

  Horse mackerel (raw)
  × 22.9