Fishes and Shellfishes Low in Vitamin A (β-Carotene equivalents) (361st - 380th) (per 100 g edible portion)

• Walleye pollack (karashi-mentaiko)
  
  46 μg
• Abalone (steamed and dried)
  
  47 μg
• Hard clam (baked)
  
  48 μg
• Tiger prawn (cultured, raw)
  
  49 μg
• Hard clam (boiled)
  
  50 μg
• Yellowfin goby (tsukudani)
  
  51 μg
• Pond smelt (ameni)
  
  53 μg
• Tiger prawn (cultured, baked)
  
  53 μg
• Tiger prawn (cultured, boiled)
  
  56 μg
• Japanese abalone (raw)
  
  58 μg
• Bloody clam (raw)
  
  60 μg
• Sea cucumber (konowata)
  
  75 μg
• Fish paste product (kobumaki-kamaboko)
  
  75 μg
• Jackknife clam (raw)
  
  85 μg
• Ark shell (canned with seasoning)
  
  90 μg
• Topshell (canned with seasoning)
  
  100 μg
• Freshwater clam (raw)
  
  120 μg
• Scallop (raw)
  
  150 μg
• Short-necked clam (tsukudani)
  
  200 μg
• Scallop (boiled)
  
  230 μg