Vitamin A (β-Carotene) Content of Fishes and Shellfishes
(31 - 40)
-
(per 10 g edible portion)
Japanese sand lance (raw)
Tr
(per 30 g edible portion)
Squid, Processed product (shiokara)
Tr
(per 210 g edible portion)
Yellowfin tuna (raw)
Tr
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
Tr
(per 152 g edible portion)
Japanese pilchard (baked)
Tr
(per 152 g edible portion)
Japanese pilchard (boiled)
Tr
(per 152 g edible portion)
Japanese pilchard (raw)
Tr
(per 10 g edible portion)
Japanese sand lance (ameni)
Tr
(per 10 g edible portion)
Japanese sand lance (tsukudani)
Tr
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
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