Vitamin A (Retinol) Content of Fishes and Shellfishes
(121 - 130)
5 μg
(per 108 g edible portion)
Japanese whiting (raw)
1 μg
(per 10 g edible portion)
Japanese sand lance (niboshi)
6 μg
(per 130 g edible portion)
Horse mackerel (raw)
8 μg
(per 90 g edible portion)
Pacific cod (raw)
17 μg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
36 μg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
9 μg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
6 μg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
2 μg
(per 25 g edible portion)
Pacific cod (milt)
52 μg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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