Vitamin B9 (Folate) Content of Fishes and Shellfishes
(71 - 80)
5 μg
(per 25 g edible portion)
Bloody clam (raw)
7 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
28 μg
(per 200 g edible portion)
With ovary (raw)
17 μg
(per 130 g edible portion)
Pacific saury (baked)
182 μg
(per 960 g edible portion)
Pink salmon (baked)
2 μg
(per 18 g edible portion)
Japanese anchovy (raw)
2 μg
(per 50 g edible portion)
Freshwater clam (raw)
18 μg
(per 150 g edible portion)
Pacific saury (raw)
6 μg
(per 40 g edible portion)
Fish paste product (datemaki)
1 μg
(per 47 g edible portion)
Turban shell (raw)
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