The amount of Fishes and Shellfishes that contain 40 μg of Vitamin B9 (Folate) (201 - 210)

• 

  11 μg

  (per 540 g edible portion)

  Brown sole (raw)
  × 3.6
• 

  47 μg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 0.9
• 

  5 μg

  (per 370 g edible portion)

  Black scraper (raw)
  × 8
• 

  2 μg

  (per 60 g edible portion)

  Fish paste product (tsumire)
  × 20
• 

  1 μg

  (per 20 g edible portion)

  Jellyfish (salted, desalted)
  × 40
• 

  1 μg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 40
• 

  2 μg

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in oil)
  × 20
• 

  3 μg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 13.3
• 

  31 μg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 1.3
• 

  2 μg

  (per 110 g edible portion)

  Fish paste product (yakinuki-kamaboko)
  × 20