Fishes and Shellfishes Low in Vitamin B9 (Folate) (301st - 320th) (per 100 g edible portion)

• Mackerel (canned productswith seasoning)
  
  24 μg
• Japanese abalone (raw)
  
  24 μg
• Oyster (canned in oil, smoked)
  
  25 μg
• Pen shell (adductor muscle, raw)
  
  25 μg
• Northern shrimp (raw)
  
  25 μg
• Firefly squid (seasoned and smoked)
  
  25 μg
• Brownstriped mackerel scad (kusaya)
  
  26 μg
• Masu salmon (baked)
  
  26 μg
• Oyster (cultured, boiled)
  
  26 μg
• Ayu sweetfish (wild, raw)
  
  27 μg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  27 μg
• Hard clam (baked)
  
  27 μg
• Ayu sweetfish (cultured, raw)
  
  28 μg
• Pond snail (raw)
  
  28 μg
• Japanese sand lance (raw)
  
  29 μg
• Shirasuboshi (mild dried)
  
  29 μg
• Pacific saury (canned product, with seasoning)
  
  29 μg
• Firefly squid (boiled)
  
  29 μg
• Mackerel (saba-bushi)
  
  30 μg
• Japanese pilchard (maruboshi)
  
  31 μg