Vitamin A (Retinol) Content of Foods
(11 - 20)
76 μg
(per 10 g edible portion)
Fermented butter
603 μg
(per 90 g edible portion)
Chum salmon (sujiko)
113 μg
(per 18 g edible portion)
Hen's egg (yolk, dried)
45 μg
(per 8 g edible portion)
Modified milk powder
40 μg
(per 8 g edible portion)
Salted butter
293 μg
(per 90 g edible portion)
Common Japanese conger (raw)
38 μg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
173 μg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
85 μg
(per 18 g edible portion)
Hen's egg (yolk, raw)
37 μg
(per 8 g edible portion)
Pond smelt (tsukudani)
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