Fishes and Shellfishes Low in Vitamin B9 (Folate) (221st - 240th) (per 100 g edible portion)

• Japanese eel (cultured, raw)
  
  14 μg
• Frigate mackerel (raw)
  
  14 μg
• Rainbow trout (cultured in sea, raw)
  
  14 μg
• Mackerel (boiled)
  
  14 μg
• Pacific saury (mirinboshi)
  
  14 μg
• Black sea bream (raw)
  
  14 μg
• Crucian carp (raw)
  
  14 μg
• Japanese scallop (cultured, raw)
  
  14 μg
• Ivory shell (raw)
  
  14 μg
• Common Japanese conger (steamed)
  
  15 μg
• Japanese pilchard, Canned product (kabayaki)
  
  15 μg
• Japanese sculpin (raw)
  
  15 μg
• Skipjack, Processed product (kezuri-bushi)
  
  15 μg
• Skipjack, Processed product (kakuni)
  
  15 μg
• Pink salmon (canned in brine)
  
  15 μg
• Sockeye salmon (baked)
  
  15 μg
• Chinook salmon (baked)
  
  15 μg
• Yellowfin goby (kanroni)
  
  15 μg
• Whelk (raw)
  
  15 μg
• Japanese spiny lobster (raw)
  
  15 μg