Fishes and Shellfishes Low in Vitamin A (β-Carotene equivalents) (321st - 340th) (per 100 g edible portion)

• Big-eye flathead (raw)
  
  3 μg
• Sakura shrimp (boiled)
  
  3 μg
• Oriental shrimp (raw)
  
  4 μg
• Hen clam (raw)
  
  5 μg
• Shrimp, Processed product (boiled and dried shrimps)
  
  5 μg
• Sea cucumber (raw)
  
  5 μg
• Caviar (salted product)
  
  6 μg
• Shishamo smelt (semi-dried, raw)
  
  6 μg
• Oyster (cultured, raw)
  
  6 μg
• Catfish (raw)
  
  7 μg
• Blue crab (raw)
  
  7 μg
• King crab (raw)
  
  7 μg
• Striped mullet (karasumi)
  
  8 μg
• King crab (boiled)
  
  8 μg
• Yellowfin goby (raw)
  
  9 μg
• Japanese scallop (cultured, raw)
  
  9 μg
• Ocellated octopus (raw)
  
  9 μg
• Yellowfin goby (kanroni)
  
  10 μg
• Crucian carp (kanroni)
  
  10 μg
• Ivory shell (raw)
  
  10 μg