Fishes and Shellfishes High in Vitamin A (β-Carotene equivalents) (41st - 60th) (per 100 g edible portion)

• Opossum shrimp (tsukudani)
  
  16 μg
• Mantis shrimp (boiled)
  
  15 μg
• Ayu sweetfish (uruka)
  
  14 μg
• Antarctic krill (boiled)
  
  13 μg
• Oyster (cultured, boiled)
  
  12 μg
• Shishamo smelt (semi-dried, baked)
  
  11 μg
• Surf clam (raw)
  
  10 μg
• Ivory shell (raw)
  
  10 μg
• Crucian carp (kanroni)
  
  10 μg
• Yellowfin goby (kanroni)
  
  10 μg
• Ocellated octopus (raw)
  
  9 μg
• Japanese scallop (cultured, raw)
  
  9 μg
• Yellowfin goby (raw)
  
  9 μg
• King crab (boiled)
  
  8 μg
• Striped mullet (karasumi)
  
  8 μg
• King crab (raw)
  
  7 μg
• Blue crab (raw)
  
  7 μg
• Catfish (raw)
  
  7 μg
• Oyster (cultured, raw)
  
  6 μg
• Shishamo smelt (semi-dried, raw)
  
  6 μg