Fishes and Shellfishes Low in Vitamin A (Retinol activity equivalents) (281st - 300th) (per 100 g edible portion)

• Japanese pilchard (boiled)
  
  38 μg
• Japanese parrot fish (raw)
  
  39 μg
• Japanese pilchard (raw)
  
  40 μg
• Japanese pilchard (maruboshi)
  
  40 μg
• Three-line grunt (raw)
  
  41 μg
• Japanese dace (raw)
  
  41 μg
• Walleye pollack (karashi-mentaiko)
  
  41 μg
• Atlantic mackerel (boiled)
  
  42 μg
• Mackerel (canned products, miso-ni)
  
  42 μg
• Yellowtail (mature, baked)
  
  42 μg
• Sockeye salmon (smoked)
  
  43 μg
• Hoki (raw)
  
  43 μg
• Short-necked clam (tsukudani)
  
  43 μg
• Oyster (cultured, boiled)
  
  43 μg
• Atlantic mackerel (raw)
  
  44 μg
• Turban shell (baked)
  
  44 μg
• Japanese pilchard (baked)
  
  45 μg
• Japanese icefish (raw)
  
  50 μg
• Yellow sea bream (raw)
  
  50 μg
• Yellowtail (mature, raw)
  
  50 μg