The amount of Fishes and Shellfishes that contain 510 μg of Vitamin A (Retinol activity equivalents) (41 - 50)

• 

  1350 μg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.4
• 

  34 μg

  (per 170 g edible portion)

  Yellow sea bream (raw)
  × 15
• 

  5 μg

  (per 10 g edible portion)

  Japanese icefish (raw)
  × 102
• 

  44 μg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 11.6
• 

  3 μg

  (per 47 g edible portion)

  Turban shell (baked)
  × 170
• 

  9 μg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 56.7
• 

  4 μg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 128
• 

  28 μg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 18.2
• 

  76 μg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 6.7
• 

  80 μg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 6.4