Fishes and Shellfishes Low in Vitamin A (Retinol activity equivalents) (201st - 220th) (per 100 g edible portion)

• Pacific halibut (raw)
  
  13 μg
• Barracuda (baked)
  
  13 μg
• Pink salmon (raw)
  
  13 μg
• Chum salmon (boiled)
  
  13 μg
• Pacific saury (raw)
  
  13 μg
• Pacific saury (baked)
  
  13 μg
• Japanese common squid (raw)
  
  13 μg
• Chum salmon (baked)
  
  14 μg
• Mackerel, Processed product (shimesaba)
  
  14 μg
• Shrimp, Processed product (boiled and dried shrimps)
  
  14 μg
• Pink salmon (baked)
  
  15 μg
• Loach (raw)
  
  15 μg
• Loach (boiled)
  
  15 μg
• Pacific herring (ovary, raw)
  
  15 μg
• Crucian carp (boiled)
  
  15 μg
• Masu trout (cultured, raw)
  
  15 μg
• Japanese common squid (boiled)
  
  15 μg
• Atlantic horse mackerel (raw)
  
  16 μg
• Mirinboshi (japanese pilchard)
  
  16 μg
• Spanish mackerel (baked)
  
  16 μg