Vitamin B9 (Folate) Content of Fishes and Shellfishes
(11 - 20)
87 μg
(per 100 g edible portion)
Scallop (raw)
104 μg
(per 120 g edible portion)
Abalone (steamed and dried)
9 μg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
61 μg
(per 73 g edible portion)
Scallop (boiled)
4 μg
(per 5 g edible portion)
Sakura shrimp (niboshi)
38 μg
(per 47 g edible portion)
Adductor muscle (raw)
2 μg
(per 3 g edible portion)
Sea cucumber (konowata)
8 μg
(per 10 g edible portion)
Japanese sand lance (ameni)
7 μg
(per 10 g edible portion)
Japanese anchovy (niboshi)
5 μg
(per 8 g edible portion)
Pond smelt (tsukudani)
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