Vitamin A (Retinol activity equivalents) Content of Fishes and Shellfishes
(81 - 90)
104 μg
(per 720 g edible portion)
Mackerel (raw)
1 μg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
23 μg
(per 100 g edible portion)
Scallop (raw)
10 μg
(per 45 g edible portion)
Squid, Processed product (surume)
24 μg
(per 110 g edible portion)
Japanese common squid (baked)
4 μg
(per 20 g edible portion)
Oyster (cultured, raw)
5 μg
(per 45 g edible portion)
Sandfish (namaboshi)
2 μg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
32 μg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
17 μg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
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