Fishes and Shellfishes Low in Vitamin A (β-Carotene equivalents) (341st - 360th) (per 100 g edible portion)

• Surf clam (raw)
  
  10 μg
• Shishamo smelt (semi-dried, baked)
  
  11 μg
• Oyster (cultured, boiled)
  
  12 μg
• Antarctic krill (boiled)
  
  13 μg
• Ayu sweetfish (uruka)
  
  14 μg
• Mantis shrimp (boiled)
  
  15 μg
• Opossum shrimp (tsukudani)
  
  16 μg
• Antarctic krill (raw)
  
  16 μg
• Abalone (raw)
  
  17 μg
• Oyster (canned in oil, smoked)
  
  18 μg
• Whelk (raw)
  
  19 μg
• Shiba shrimp (raw)
  
  20 μg
• Short-necked clam (raw)
  
  22 μg
• Loach (boiled)
  
  23 μg
• Loach (raw)
  
  25 μg
• Hard clam (raw)
  
  25 μg
• Common shield-clam (raw)
  
  30 μg
• Pond smelt (tsukudani)
  
  32 μg
• Short-necked clam, Canned product (in brine)
  
  35 μg
• Short-necked clam, Canned product (with seasoning)
  
  36 μg