Fishes and Shellfishes Low in Vitamin A (Retinol activity equivalents) (221st - 240th) (per 100 g edible portion)

• Yellowstriped butterfish (raw)
  
  16 μg
• Hard clam (boiled)
  
  16 μg
• Hard clam (baked)
  
  16 μg
• Atlantic salmon (cultured, raw)
  
  17 μg
• Rainbow trout (cultured in freshwater, raw)
  
  17 μg
• Red sea bream (cultured, baked)
  
  17 μg
• Pacific herring (raw)
  
  18 μg
• Pink salmon (salted)
  
  19 μg
• Goldstriped amberjack (raw)
  
  19 μg
• Pacific Ocean perch (raw)
  
  20 μg
• Skipjack (caught in autumn, raw)
  
  20 μg
• Mackerel (baked)
  
  20 μg
• Sandfish (raw)
  
  20 μg
• Atka mackerel (salted)
  
  20 μg
• Mackerel (boiled)
  
  21 μg
• Crimson sea bream (raw)
  
  21 μg
• Bastard halibut (cultured, raw)
  
  21 μg
• Atka mackerel (hirakiboshi)
  
  21 μg
• Fish paste product (kanifumi-kamaboko)
  
  21 μg
• Atlantic salmon (cultured, baked)
  
  22 μg