Fishes and Shellfishes High in Vitamin B9 (Folate) (121st - 140th) (per 100 g edible portion)

• Pink salmon (baked)
  
  19 μg
• Mirinboshi (japanese pilchard)
  
  19 μg
• Japanese anchovy (raw)
  
  19 μg
• Hen clam (raw)
  
  18 μg
• Cockle (foot, raw)
  
  18 μg
• Tiger prawn (cultured, boiled)
  
  17 μg
• Freshwater clam (raw)
  
  17 μg
• Pacific saury (raw)
  
  17 μg
• Rainbow trout (cultured in sea, baked)
  
  17 μg
• Fish paste product (datemaki)
  
  16 μg
• Turban shell (raw)
  
  16 μg
• Bastard halibut (wild, raw)
  
  16 μg
• Pacific herring (smoked)
  
  16 μg
• Loach (raw)
  
  16 μg
• Pacific cod (denbu)
  
  16 μg
• Atlantic mackerel (baked)
  
  16 μg
• Mackerel (baked)
  
  16 μg
• Pink salmon (raw)
  
  16 μg
• Japanese whiting (raw)
  
  16 μg
• Skipjack, Processed product (namari)
  
  16 μg