Vitamin A (β-Cryptoxanthin) Content of Fishes and Shellfishes
(111 - 120)
0 μg
(per 20 g edible portion)
Oyster (cultured, raw)
0 μg
(per 10 g edible portion)
Short-necked clam (tsukudani)
0 μg
(per 40 g edible portion)
Short-necked clam (raw)
0 μg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0 μg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
0 μg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
0 μg
(per 150 g edible portion)
Bastard halibut (wild, raw)
0 μg
(per 80 g edible portion)
Conger pike (raw)
0 μg
(per 45 g edible portion)
Sandfish (namaboshi)
0 μg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
<
1
…
12
…
15
>
