Fishes and Shellfishes High in Vitamin A (Retinol activity equivalents) (161st - 180th) (per 100 g edible portion)

• Pink salmon (salted)
  
  19 μg
• Pacific herring (raw)
  
  18 μg
• Red sea bream (cultured, baked)
  
  17 μg
• Rainbow trout (cultured in freshwater, raw)
  
  17 μg
• Atlantic salmon (cultured, raw)
  
  17 μg
• Hard clam (baked)
  
  16 μg
• Hard clam (boiled)
  
  16 μg
• Yellowstriped butterfish (raw)
  
  16 μg
• Spanish mackerel (baked)
  
  16 μg
• Mirinboshi (japanese pilchard)
  
  16 μg
• Atlantic horse mackerel (raw)
  
  16 μg
• Japanese common squid (boiled)
  
  15 μg
• Masu trout (cultured, raw)
  
  15 μg
• Crucian carp (boiled)
  
  15 μg
• Pacific herring (ovary, raw)
  
  15 μg
• Loach (boiled)
  
  15 μg
• Loach (raw)
  
  15 μg
• Pink salmon (baked)
  
  15 μg
• Shrimp, Processed product (boiled and dried shrimps)
  
  14 μg
• Mackerel, Processed product (shimesaba)
  
  14 μg