Vitamin A (β-Carotene equivalents) Content of Fishes and Shellfishes
(211 - 220)
0 μg
(per 170 g edible portion)
Mackerel (baked)
0 μg
(per 220 g edible portion)
Mackerel (boiled)
0 μg
(per 720 g edible portion)
Mackerel (raw)
0 μg
(per 186 g edible portion)
Chinook salmon (baked)
0 μg
(per 207 g edible portion)
Chinook salmon (raw)
0 μg
(per 90 g edible portion)
Chum salmon (sujiko)
0 μg
(per 960 g edible portion)
Pink salmon (salted)
0 μg
(per 108 g edible portion)
Japanese whiting (raw)
0 μg
(per 200 g edible portion)
Dried flounder
0 μg
(per 200 g edible portion)
With ovary (raw)
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