Vitamin A (α-Carotene) Content of Fishes and Shellfishes
(151 - 160)
0 μg
(per 108 g edible portion)
Japanese whiting (raw)
0 μg
(per 200 g edible portion)
Dried flounder
0 μg
(per 200 g edible portion)
With ovary (raw)
0 μg
(per 540 g edible portion)
Brown sole (baked)
0 μg
(per 540 g edible portion)
Brown sole (boiled)
0 μg
(per 540 g edible portion)
Brown sole (raw)
0 μg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0 μg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
0 μg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
0 μg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
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