Fishes and Shellfishes Low in Vitamin A (β-Carotene) (261st - 280th) (per 100 g edible portion)

• Opossum shrimp (tsukudani)
  
  16 μg
• Abalone (raw)
  
  17 μg
• Shiba shrimp (raw)
  
  20 μg
• Short-necked clam (raw)
  
  21 μg
• Loach (boiled)
  
  23 μg
• Loach (raw)
  
  25 μg
• Hard clam (raw)
  
  25 μg
• Common shield-clam (raw)
  
  28 μg
• Walleye pollack (karashi-mentaiko)
  
  37 μg
• Yellowfin goby (tsukudani)
  
  39 μg
• Abalone (steamed and dried)
  
  45 μg
• Hard clam (baked)
  
  48 μg
• Tiger prawn (cultured, raw)
  
  49 μg
• Hard clam (boiled)
  
  50 μg
• Tiger prawn (cultured, baked)
  
  53 μg
• Japanese abalone (raw)
  
  54 μg
• Tiger prawn (cultured, boiled)
  
  56 μg
• Jackknife clam (raw)
  
  85 μg
• Freshwater clam (raw)
  
  110 μg
• Scallop (raw)
  
  150 μg