Fishes and Shellfishes Low in Vitamin B9 (Folate) (321st - 340th) (per 100 g edible portion)

• Sea squirt (raw)
  
  32 μg
• Ayu sweetfish (wild, baked)
  
  33 μg
• Mezashi (raw)
  
  34 μg
• Firefly squid (raw)
  
  34 μg
• Shrimp, Processed product (tsukudani)
  
  35 μg
• Opossum shrimp (tsukudani)
  
  35 μg
• Mezashi (baked)
  
  36 μg
• Blue sprat (seasoned and dried)
  
  36 μg
• Shishamo smelt (semi-dried, baked)
  
  36 μg
• Antarctic krill (boiled)
  
  36 μg
• Shishamo smelt (semi-dried, raw)
  
  37 μg
• Willow shiner (raw)
  
  37 μg
• Ocellated octopus (raw)
  
  37 μg
• Ayu sweetfish (cultured, baked)
  
  38 μg
• Chum salmon (aramaki baked)
  
  40 μg
• Oyster (cultured, raw)
  
  40 μg
• Sakura shrimp (boiled)
  
  41 μg
• Short-necked clam (tsukudani)
  
  42 μg
• Mussel (raw)
  
  42 μg
• Walleye pollack (karashi-mentaiko)
  
  43 μg