Vitamin A (Retinol) Content of Fishes and Shellfishes
(91 - 100)
11 μg
(per 73 g edible portion)
Scallop (boiled)
144 μg
(per 960 g edible portion)
Pink salmon (baked)
1 μg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
2 μg
(per 50 g edible portion)
Freshwater clam (raw)
4 μg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
19 μg
(per 190 g edible portion)
Japanese common squid (raw)
1 μg
(per 6 g edible portion)
Loach (boiled)
1 μg
(per 6 g edible portion)
Loach (raw)
12 μg
(per 130 g edible portion)
Pacific saury (baked)
14 μg
(per 150 g edible portion)
Pacific saury (raw)
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