Fishes and Shellfishes Low in Vitamin A (β-Carotene) (241st - 260th) (per 100 g edible portion)

• Hen clam (raw)
  
  5 μg
• Shrimp, Processed product (boiled and dried shrimps)
  
  5 μg
• Sea cucumber (raw)
  
  5 μg
• Caviar (salted product)
  
  6 μg
• Shishamo smelt (semi-dried, raw)
  
  6 μg
• Oyster (cultured, raw)
  
  6 μg
• Yellowfin goby (raw)
  
  7 μg
• Blue crab (raw)
  
  7 μg
• King crab (raw)
  
  7 μg
• Yellowfin goby (kanroni)
  
  8 μg
• Striped mullet (karasumi)
  
  8 μg
• King crab (boiled)
  
  8 μg
• Japanese scallop (cultured, raw)
  
  9 μg
• Ocellated octopus (raw)
  
  9 μg
• Shishamo smelt (semi-dried, baked)
  
  11 μg
• Oyster (cultured, boiled)
  
  12 μg
• Ayu sweetfish (uruka)
  
  14 μg
• Pond smelt (tsukudani)
  
  15 μg
• Mantis shrimp (boiled)
  
  15 μg
• Pond smelt (ameni)
  
  16 μg