Fishes and Shellfishes Low in Vitamin A (Retinol) (221st - 240th) (per 100 g edible portion)

• Freshwater clam (raw)
  
  14 μg
• Shrimp, Processed product (boiled and dried shrimps)
  
  14 μg
• Pink salmon (baked)
  
  15 μg
• Pacific herring (ovary, raw)
  
  15 μg
• Crucian carp (boiled)
  
  15 μg
• Masu trout (cultured, raw)
  
  15 μg
• Pond snail (raw)
  
  15 μg
• Scallop (boiled)
  
  15 μg
• Japanese common squid (boiled)
  
  15 μg
• Atlantic horse mackerel (raw)
  
  16 μg
• Mirinboshi (japanese pilchard)
  
  16 μg
• Spanish mackerel (baked)
  
  16 μg
• Yellowstriped butterfish (raw)
  
  16 μg
• Atlantic salmon (cultured, raw)
  
  17 μg
• Rainbow trout (cultured in freshwater, raw)
  
  17 μg
• Red sea bream (cultured, baked)
  
  17 μg
• Pacific herring (raw)
  
  18 μg
• Pink salmon (salted)
  
  19 μg
• Goldstriped amberjack (raw)
  
  19 μg
• Pacific Ocean perch (raw)
  
  20 μg