Vitamin A (Retinol) Content of Foods
(191 - 200)
5 μg
(per 30 g edible portion)
Manju (kasutera-manju)
9 μg
(per 60 g edible portion)
Chicken, Broiler meat (thigh, without skin, boiled)
3 μg
(per 17 g edible portion)
Swine, Pork, large type breed (loin, fat, raw)
19 μg
(per 125 g edible portion)
Japanese common squid (boiled)
11 μg
(per 73 g edible portion)
Scallop (boiled)
144 μg
(per 960 g edible portion)
Pink salmon (baked)
13 μg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
1 μg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
2 μg
(per 50 g edible portion)
Freshwater clam (raw)
4 μg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
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