Vitamin A (β-Carotene equivalents) Content of Fishes and Shellfishes
(171 - 180)
0 μg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0 μg
(per 20 g edible portion)
Jellyfish (salted, desalted)
0 μg
(per 710 g edible portion)
Common octopus (boiled)
0 μg
(per 45 g edible portion)
Squid, Processed product (surume)
0 μg
(per 110 g edible portion)
Japanese common squid (baked)
0 μg
(per 125 g edible portion)
Japanese common squid (boiled)
0 μg
(per 190 g edible portion)
Japanese common squid (raw)
0 μg
(per 140 g edible portion)
Swordtip squid (raw)
0 μg
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
0 μg
(per 10 g edible portion)
Northern shrimp (raw)
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