Vitamin A (Retinol activity equivalents) Content of Fishes and Shellfishes
(41 - 50)
1350 μg
(per 4500 g edible portion)
Yellowtail (mature, raw)
34 μg
(per 170 g edible portion)
Yellow sea bream (raw)
5 μg
(per 10 g edible portion)
Japanese icefish (raw)
44 μg
(per 152 g edible portion)
Japanese pilchard (baked)
3 μg
(per 47 g edible portion)
Turban shell (baked)
9 μg
(per 20 g edible portion)
Oyster (cultured, boiled)
4 μg
(per 10 g edible portion)
Short-necked clam (tsukudani)
28 μg
(per 65 g edible portion)
Sockeye salmon (smoked)
76 μg
(per 180 g edible portion)
Yellowtail (mature, baked)
80 μg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
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