The amount of Fishes and Shellfishes that contain 400 μg of Vitamin A (Retinol activity equivalents) (81 - 90)

• 

  104 μg

  (per 720 g edible portion)

  Mackerel (raw)
  × 3.8
• 

  1 μg

  (per 3 g edible portion)

  Skipjack, Processed product (kezuri-bushi)
  × 400
• 

  23 μg

  (per 100 g edible portion)

  Scallop (raw)
  × 17.4
• 

  10 μg

  (per 45 g edible portion)

  Squid, Processed product (surume)
  × 40
• 

  24 μg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 16.7
• 

  4 μg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 100
• 

  5 μg

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 80
• 

  2 μg

  (per 10 g edible portion)

  Fish paste product (kanifumi-kamaboko)
  × 200
• 

  32 μg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 12.5
• 

  17 μg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 23.5