Vitamin A (Retinol) Content of Fishes and Shellfishes
(71 - 80)
21 μg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
18 μg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
11 μg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
104 μg
(per 720 g edible portion)
Mackerel (raw)
1 μg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
10 μg
(per 45 g edible portion)
Squid, Processed product (surume)
24 μg
(per 110 g edible portion)
Japanese common squid (baked)
4 μg
(per 20 g edible portion)
Oyster (cultured, raw)
5 μg
(per 45 g edible portion)
Sandfish (namaboshi)
2 μg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
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