Vitamin A (β-Carotene equivalents) Content of Fishes and Shellfishes
160 μg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
840 μg
(per 120 g edible portion)
Abalone (shiokara)
37 μg
(per 47 g edible portion)
Turban shell (baked)
25 μg
(per 47 g edible portion)
Turban shell (raw)
51 μg
(per 17 g edible portion)
Sea urchin (neri-uni)
168 μg
(per 73 g edible portion)
Scallop (boiled)
20 μg
(per 10 g edible portion)
Short-necked clam (tsukudani)
150 μg
(per 100 g edible portion)
Scallop (raw)
15 μg
(per 50 g edible portion)
Freshwater clam (raw)
15 μg
(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
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