The amount of Fishes and Shellfishes that contain 40 μg of Vitamin B9 (Folate) (31 - 40)

• 

  4 μg

  (per 26 g edible portion)

  Mussel (raw)
  × 10
• 

  4 μg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 10
• 

  2 μg

  (per 5 g edible portion)

  Sakura shrimp (boiled)
  × 20
• 

  8 μg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 5
• 

  42 μg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 1
• 

  14 μg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 2.9
• 

  19 μg

  (per 50 g edible portion)

  Ocellated octopus (raw)
  × 2.1
• 

  5 μg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, raw)
  × 8
• 

  7 μg

  (per 20 g edible portion)

  Antarctic krill (boiled)
  × 5.7
• 

  5 μg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, baked)
  × 8