Vitamin A (α-Carotene) Content of Fishes and Shellfishes
(161 - 167)
0 μg
(per 10 g edible portion)
Shirasuboshi (mild dried)
0 μg
(per 18 g edible portion)
Japanese anchovy (raw)
0 μg
(per 155 g edible portion)
Three-line grunt (raw)
0 μg
(per 10 g edible portion)
Japanese sand lance (raw)
0 μg
(per 530 g edible portion)
Anglerfish (raw)
0 μg
(per 130 g edible portion)
Amago salmon (cultured, raw)
0 μg
(per 360 g edible portion)
Fat greenling (raw)
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