Vitamin B9 (Folate) Content of Fishes and Shellfishes
(61 - 70)
2 μg
(per 47 g edible portion)
Turban shell (baked)
12 μg
(per 120 g edible portion)
Abalone (raw)
17 μg
(per 140 g edible portion)
Pacific cod (dried split)
14 μg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
110 μg
(per 1750 g edible portion)
King crab (raw)
2 μg
(per 9 g edible portion)
Pond smelt (raw)
17 μg
(per 80 g edible portion)
Conger pike (raw)
8 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
40 μg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
8 μg
(per 100 g edible portion)
Hard clam (raw)
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