Vitamin A (β-Carotene equivalents) Content of Fishes and Shellfishes
(21 - 30)
2 μg
(per 6 g edible portion)
Loach (raw)
1 μg
(per 6 g edible portion)
Loach (boiled)
4 μg
(per 40 g edible portion)
Short-necked clam (raw)
9 μg
(per 120 g edible portion)
Abalone (raw)
3 μg
(per 20 g edible portion)
Antarctic krill (raw)
3 μg
(per 20 g edible portion)
Mantis shrimp (boiled)
3 μg
(per 20 g edible portion)
Antarctic krill (boiled)
2 μg
(per 20 g edible portion)
Oyster (cultured, boiled)
1 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
5 μg
(per 50 g edible portion)
Ocellated octopus (raw)
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