Fishes and Shellfishes Low in Vitamin B9 (Folate) (261st - 280th) (per 100 g edible portion)

• Pacific saury (raw)
  
  17 μg
• Freshwater clam (raw)
  
  17 μg
• Tiger prawn (cultured, boiled)
  
  17 μg
• Cockle (foot, raw)
  
  18 μg
• Hen clam (raw)
  
  18 μg
• Japanese anchovy (raw)
  
  19 μg
• Mirinboshi (japanese pilchard)
  
  19 μg
• Pink salmon (baked)
  
  19 μg
• Pacific saury (baked)
  
  19 μg
• Lamprey (raw)
  
  19 μg
• With ovary (raw)
  
  20 μg
• Chum salmon (raw)
  
  20 μg
• Atlantic capelin (semi-dried, baked)
  
  20 μg
• Bloody clam (raw)
  
  20 μg
• Hard clam (raw)
  
  20 μg
• Pale chub (raw)
  
  21 μg
• Japanese sculpin (boiled)
  
  21 μg
• Masu salmon (raw)
  
  21 μg
• Chum salmon (boiled)
  
  21 μg
• Mackerel (canned products, miso-ni)
  
  21 μg