Fishes and Shellfishes Low in Vitamin A (β-Carotene equivalents) (1st - 20th) (per 100 g edible portion)

• Pacific Ocean perch (raw)
  
  0 μg
• Anglerfish (raw)
  
  0 μg
• Angry rockfish (raw)
  
  0 μg
• Skipjack (caught in spring, raw)
  
  0 μg
• Skipjack (caught in autumn, raw)
  
  0 μg
• Frigate mackerel (raw)
  
  0 μg
• Skipjack, Processed product (kezuri-bushi)
  
  0 μg
• With ovary (raw)
  
  0 μg
• With ovary (boiled)
  
  0 μg
• Dried flounder
  
  0 μg
• Japanese whiting (raw)
  
  0 μg
• Pink salmon (salted)
  
  0 μg
• Chum salmon (sujiko)
  
  0 μg
• Atlantic salmon (cultured, raw)
  
  0 μg
• Atlantic salmon (cultured, baked)
  
  0 μg
• Rainbow trout (cultured in freshwater, raw)
  
  0 μg
• Chinook salmon (raw)
  
  0 μg
• Chinook salmon (baked)
  
  0 μg
• Mackerel (raw)
  
  0 μg
• Mackerel (boiled)
  
  0 μg