Vitamin A (Retinol) Content of Fishes and Shellfishes
(41 - 50)
5 μg
(per 10 g edible portion)
Japanese icefish (raw)
44 μg
(per 152 g edible portion)
Japanese pilchard (baked)
28 μg
(per 65 g edible portion)
Sockeye salmon (smoked)
8 μg
(per 20 g edible portion)
Oyster (cultured, boiled)
76 μg
(per 180 g edible portion)
Yellowtail (mature, baked)
80 μg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
35 μg
(per 155 g edible portion)
Three-line grunt (raw)
20 μg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
30 μg
(per 152 g edible portion)
Japanese pilchard (raw)
46 μg
(per 152 g edible portion)
Japanese pilchard (boiled)
<
1
…
5
…
23
>
