The amount of Fishes and Shellfishes that contain 40 μg of Vitamin B9 (Folate) (51 - 60)

• 

  4 μg

  (per 50 g edible portion)

  Hard clam (baked)
  × 10
• 

  13 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 3.1
• 

  5 μg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 8
• 

  1 μg

  (per 10 g edible portion)

  Northern shrimp (raw)
  × 40
• 

  46 μg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 0.9
• 

  29 μg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 1.4
• 

  3 μg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 13.3
• 

  8 μg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 5
• 

  11 μg

  (per 145 g edible portion)

  Blue crab (raw)
  × 3.6
• 

  6 μg

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 6.7