Vitamin B9 (Folate) Content of Fishes and Shellfishes
(161 - 170)
1 μg
(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
8 μg
(per 110 g edible portion)
Japanese common squid (baked)
3 μg
(per 38 g edible portion)
Adductor muscle (canned in brine)
19 μg
(per 460 g edible portion)
Silver pomfret (raw)
6 μg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
11 μg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
189 μg
(per 4500 g edible portion)
Yellowtail (mature, raw)
2 μg
(per 65 g edible portion)
Sandfish (raw)
4 μg
(per 50 g edible portion)
Pacific cod (baked)
6 μg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
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