Vitamin A (Retinol) Content of Fishes and Shellfishes
(81 - 90)
32 μg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
17 μg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
46 μg
(per 220 g edible portion)
Mackerel (boiled)
5 μg
(per 65 g edible portion)
Sandfish (raw)
34 μg
(per 170 g edible portion)
Mackerel (baked)
234 μg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
128 μg
(per 960 g edible portion)
Pink salmon (salted)
16 μg
(per 95 g edible portion)
Red sea bream (cultured, baked)
10 μg
(per 65 g edible portion)
Spanish mackerel (baked)
19 μg
(per 125 g edible portion)
Japanese common squid (boiled)
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