The amount of Fishes and Shellfishes that contain 40 μg of Vitamin B9 (Folate) (71 - 80)

• 

  5 μg

  (per 25 g edible portion)

  Bloody clam (raw)
  × 8
• 

  7 μg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 5.7
• 

  28 μg

  (per 200 g edible portion)

  With ovary (raw)
  × 1.4
• 

  17 μg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 2.4
• 

  182 μg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.2
• 

  2 μg

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 20
• 

  2 μg

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 20
• 

  18 μg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 2.2
• 

  6 μg

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 6.7
• 

  1 μg

  (per 47 g edible portion)

  Turban shell (raw)
  × 40