Vitamin A (α-Carotene) Content of Fishes and Shellfishes
(1 - 10)
5 μg
(per 47 g edible portion)
Turban shell (baked)
3 μg
(per 47 g edible portion)
Turban shell (raw)
3 μg
(per 10 g edible portion)
Short-necked clam (tsukudani)
2 μg
(per 50 g edible portion)
Freshwater clam (raw)
1 μg
(per 73 g edible portion)
Scallop (boiled)
1 μg
(per 100 g edible portion)
Scallop (raw)
-
(per 40 g edible portion)
Short-necked clam (raw)
Tr
(per 30 g edible portion)
Squid, Processed product (shiokara)
Tr
(per 210 g edible portion)
Yellowfin tuna (raw)
Tr
(per 152 g edible portion)
Japanese pilchard (baked)
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