Vitamin A (β-Carotene) Content of Fishes and Shellfishes
(Initial S)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
0 μg
(per 45 g edible portion)
Sandfish (namaboshi)
168 μg
(per 73 g edible portion)
Scallop (boiled)
150 μg
(per 100 g edible portion)
Scallop (raw)
1 μg
(per 20 g edible portion)
Sea cucumber (raw)
0 μg
(per 10 g edible portion)
Shirasuboshi (mild dried)
0 μg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
1 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
1 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
3 μg
(per 40 g edible portion)
Short-necked clam (raw)
<
1
2
3
>
