Fishes and Shellfishes Low in Vitamin B9 (Folate) (281st - 300th) (per 100 g edible portion)

• Atlantic capelin (semi-dried, raw)
  
  21 μg
• Conger pike (raw)
  
  21 μg
• Pond smelt (raw)
  
  21 μg
• Common shield-clam (raw)
  
  21 μg
• King crab (raw)
  
  21 μg
• Japanese pilchard (shioiwashi)
  
  22 μg
• Pacific cod (dried split)
  
  22 μg
• Abalone (raw)
  
  22 μg
• Turban shell (baked)
  
  22 μg
• Adductor muscle (niboshi)
  
  22 μg
• Blue crab (raw)
  
  22 μg
• Opossum shrimp (shiokara)
  
  22 μg
• Mirinboshi (anchovy)
  
  23 μg
• With ovary (boiled)
  
  23 μg
• Dried shark fin
  
  23 μg
• Pacific herring (ovary, dried)
  
  23 μg
• Hard clam (boiled)
  
  23 μg
• Tiger prawn (cultured, raw)
  
  23 μg
• Chum salmon (baked)
  
  24 μg
• Chum salmon (aramaki raw)
  
  24 μg