Vitamin B9 (Folate) Content of Fishes and Shellfishes
(Initial O)
19 μg
(per 50 g edible portion)
Ocellated octopus (raw)
5 μg
(per 20 g edible portion)
Oyster (cultured, boiled)
8 μg
(per 20 g edible portion)
Oyster (cultured, raw)
