Vitamin B9 (Folate) Content of Fishes and Shellfishes
(31 - 40)
4 μg
(per 26 g edible portion)
Mussel (raw)
4 μg
(per 10 g edible portion)
Short-necked clam (tsukudani)
2 μg
(per 5 g edible portion)
Sakura shrimp (boiled)
8 μg
(per 20 g edible portion)
Oyster (cultured, raw)
42 μg
(per 105 g edible portion)
Chum salmon (aramaki baked)
14 μg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
19 μg
(per 50 g edible portion)
Ocellated octopus (raw)
5 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
7 μg
(per 20 g edible portion)
Antarctic krill (boiled)
5 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
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