Vitamin A (β-Carotene) Content of Fishes and Shellfishes
(1 - 10)
35 μg
(per 47 g edible portion)
Turban shell (baked)
24 μg
(per 47 g edible portion)
Turban shell (raw)
168 μg
(per 73 g edible portion)
Scallop (boiled)
19 μg
(per 10 g edible portion)
Short-necked clam (tsukudani)
150 μg
(per 100 g edible portion)
Scallop (raw)
14 μg
(per 50 g edible portion)
Freshwater clam (raw)
6 μg
(per 48 g edible portion)
Hard clam (boiled)
7 μg
(per 50 g edible portion)
Hard clam (baked)
54 μg
(per 120 g edible portion)
Abalone (steamed and dried)
13 μg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
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