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

• Japanese quail (meat, with skin, raw)
  
  45 μg
• Aigamo (meat, with skin, raw)
  
  46 μg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  47 μg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  47 μg
• Chicken, Fowl meat (breast, without skin, raw)
  
  50 μg
• Chicken, Broiler meat (wing , with skin, raw)
  
  59 μg
• Chicken, Fowl meat (wing, with skin, raw)
  
  60 μg
• Chicken (roast meat, canned with seasonings,)
  
  60 μg
• Chicken, Fowl meat (breast, with skin, raw)
  
  72 μg
• Swine, Offal (kidney, raw)
  
  75 μg
• Snapping turtle (meat, raw)
  
  94 μg
• Chicken, Offal (skin, breast, raw)
  
  120 μg
• Chicken, Offal (skin, thigh, raw)
  
  120 μg
• Whale (ventral groove meat, raw)
  
  130 μg
• Whale (blubber, raw)
  
  130 μg
• Duck, domesticated (meat, with skin, raw)
  
  150 μg
• Chicken, Offal (heart, raw)
  
  700 μg
• Foie gras (boiled)
  
  1000 μg
• Cattle, Offal (liver, raw)
  
  1100 μg
• Swine, Sausage (liver)
  
  2800 μg