Fishes and Shellfishes High in Vitamin B9 (Folate) (41st - 60th) (per 100 g edible portion)

• Antarctic krill (raw)
  
  49 μg
• Hard clam (tsukudani)
  
  49 μg
• Caviar (salted product)
  
  49 μg
• Skipjack, Processed product (shiokara)
  
  48 μg
• Shrimp, Processed product (boiled and dried shrimps)
  
  46 μg
• Oriental shrimp (raw)
  
  45 μg
• Surf clam (raw)
  
  45 μg
• Big-eye sardine (maruboshi)
  
  44 μg
• Walleye pollack (karashi-mentaiko)
  
  43 μg
• Mussel (raw)
  
  42 μg
• Short-necked clam (tsukudani)
  
  42 μg
• Sakura shrimp (boiled)
  
  41 μg
• Oyster (cultured, raw)
  
  40 μg
• Chum salmon (aramaki baked)
  
  40 μg
• Ayu sweetfish (cultured, baked)
  
  38 μg
• Ocellated octopus (raw)
  
  37 μg
• Willow shiner (raw)
  
  37 μg
• Shishamo smelt (semi-dried, raw)
  
  37 μg
• Antarctic krill (boiled)
  
  36 μg
• Shishamo smelt (semi-dried, baked)
  
  36 μg