The amount of Fishes and Shellfishes that contain 40 μg of Vitamin B9 (Folate) (11 - 20)

• 

  87 μg

  (per 100 g edible portion)

  Scallop (raw)
  × 0.5
• 

  104 μg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 0.4
• 

  9 μg

  (per 10 g edible portion)

  Japanese sand lance (tsukudani)
  × 4.4
• 

  61 μg

  (per 73 g edible portion)

  Scallop (boiled)
  × 0.7
• 

  4 μg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 10
• 

  38 μg

  (per 47 g edible portion)

  Adductor muscle (raw)
  × 1.1
• 

  2 μg

  (per 3 g edible portion)

  Sea cucumber (konowata)
  × 20
• 

  8 μg

  (per 10 g edible portion)

  Japanese sand lance (ameni)
  × 5
• 

  7 μg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 5.7
• 

  5 μg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 8