Vitamin B9 (Folate) Content of Fishes and Shellfishes
(51 - 60)
4 μg
(per 50 g edible portion)
Hard clam (baked)
13 μg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
5 μg
(per 20 g edible portion)
Oyster (cultured, boiled)
1 μg
(per 10 g edible portion)
Northern shrimp (raw)
46 μg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
29 μg
(per 120 g edible portion)
Chum salmon (aramaki raw)
3 μg
(per 48 g edible portion)
Hard clam (boiled)
8 μg
(per 35 g edible portion)
Mirinboshi (anchovy)
11 μg
(per 145 g edible portion)
Blue crab (raw)
6 μg
(per 25 g edible portion)
Adductor muscle (niboshi)
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