Vitamin A (β-Carotene equivalents) Content of Fishes and Shellfishes
(Initial O)
5 μg
(per 50 g edible portion)
Ocellated octopus (raw)
2 μg
(per 20 g edible portion)
Oyster (cultured, boiled)
1 μg
(per 20 g edible portion)
Oyster (cultured, raw)
