Vitamin A (β-Carotene) Content of Fishes and Shellfishes
(21 - 30)
57 μg
(per 1780 g edible portion)
King crab (boiled)
37 μg
(per 1750 g edible portion)
King crab (raw)
4 μg
(per 145 g edible portion)
Blue crab (raw)
1 μg
(per 20 g edible portion)
Oyster (cultured, raw)
1 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
1 μg
(per 20 g edible portion)
Sea cucumber (raw)
1 μg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
1 μg
(per 75 g edible portion)
Big-eye flathead (raw)
-
(per 9 g edible portion)
Pond smelt (raw)
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