Table of animal products with vitamin A content
numberQuantity Percentage of daily value per 100 g
1 Cod liver oil raw 30 mcg 3 333,3%
2 duck liver raw 11 mcg 1 331,6%
3 Turkey liver I understand 10 mcg 1 194,6%
4 Beef liver stewed or fried 9 mcg 1 049,1%
5 Goose liver raw 9 mcg 1 034,3%
6 Pork liver fried or stewed 5 mcg 600,6%
7 Chicken liver roast 4 mcg 477,3%
8 Acne baked or smoked 1 mcg 126,3%
9 Milk Protein Supplements powder 1 mcg 116,7%
10 Foie gras canned 1 mcg 111,2%
11 Butter 840,0 μg 93,3%
12 Yolk of chicken egg in powder form 477,0 μg 53,0%
13 goat cheese 407,0 μg 45,2%
14 Egg yolk raw 381,0 μg 42,3%
15 Egg substitutes in powder form 369,0 μg 41,0%
16 Cheese Limburger 340,0 μg 37,8%
17 Brunust cheese 334,0 μg 37,1%
18 Cheddar cheese 330,0 μg 36,7%
19 Port-Salut cheese 315,0 μg 35,0%
20 Cream cheese 308,0 μg 34,2%
21 Munster cheese 298,0 μg 33,1%
22 Roquefort cheese 294,0 μg 32,7%
23 Swiss Cheese 288,0 μg 32,0%
24 Omul baked 283,0 μg 31,4%
25 Gruyere cheese 271,0 μg 30,1%
26 Colby cheese 264,0 μg 29,3%
27 Sturgeon baked 263,0 μg 29,2%
28 Fontina cheese 261,0 μg 29,0%
29 Milk powder 258,0 μg 28,7%
30 Sir Tilziter 249,0 μg 27,7%
31 Edam cheese 243,0 μg 27,0%
32 Camembert cheese 241,0 μg 26,8%
33 Cheese Neuchâtel 241,0 μg 26,8%
34 Cheese Provolone 236,0 μg 26,2%
35 Cheshire cheese 233,0 μg 25,9%
36 Mexican cotija cheese 229,0 μg 25,4%
37 Cheese Queso Fresco 224,0 μg 24,9%
38 Mozzarella cheese 223,0 μg 24,8%
39 Parmesan cheese 207,0 μg 23,0%
40 Cuttlefish cooked 203,0 μg 22,6%
41 Monterey cheese 198,0 μg 22,0%
42 Cheeses with mold 198,0 μg 22,0%
43 Duck egg raw 194,0 μg 21,6%
44 Goose egg raw 187,0 μg 20,8%
45 Brie cheese 174,0 μg 19,3%
46 Shellfish boiled 171,0 μg 19,0%
47 Kefir 171,0 μg 19,0%
48 turkey egg raw 166,0 μg 18,4%
49 Gouda cheese 165,0 μg 18,3%
50 Chicken egg raw 160,0 μg 17,8%
51 Egg quail raw 156,0 μg 17,3%
52 Chinook baked 149,0 μg 16,6%
53 Chicken egg boiled (hard boiled) 149,0 μg 16,6%
54 Catfish baked 130,0 μg 14,4%
55 Horse mackerel canned 130,0 μg 14,4%
56 Chees Feta 125,0 μg 13,9%
57 Cheese Ricotta 107,0 μg 11,9%
58 Cheese Pecorino Romano 96,0 μg 10,7%
59 Mussels boiled 91,0 μg 10,1%
60 Octopus boiled 90,0 μg 10,0%
61 Caviar red or black raw 90,0 μg 10,0%
62 Cream 90,0 μg 10,0%
63 Pork kidney stewed 78,0 μg 8,7%
64 Condensed milk 74,0 μg 8,2%
65 Swept fat free 73,0 μg 8,1%
66 Curd 2% fat 68,0 μg 7,6%
67 Sea bass baked 64,0 μg 7,1%
68 Mexican Añejo Cheese 64,0 μg 7,1%
69 Mahi-mahi (coryphena) baked 62,0 μg 6,9%
70 Red salmon baked 58,0 μg 6,4%
71 goat milk 57,0 μg 6,3%
72 Pheasant cooked 57,0 μg 6,3%
73 Cheese Mexican Queso Chihuahua 56,0 μg 6,2%
74 Cheese Mexican Oaxaca 55,0 μg 6,1%
75 Mackerel baked 54,0 μg 6,0%
76 shark meat roast 54,0 μg 6,0%
77 Coho baked 51,0 μg 5,7%
78 Grouper baked 50,0 μg 5,6%
79 Ryazhenka 47,0 μg 5,2%
80 Sheep’s milk 44,0 μg 4,9%
81 Swordfish baked 43,0 μg 4,8%
82 Pink salmon baked 42,0 μg 4,7%
83 Merlang baked 38,0 μg 4,2%
84 Herring baked 36,0 μg 4,0%
85 Molva baked 35,0 μg 3,9%
86 River perch baked 35,0 μg 3,9%
87 Keta baked 34,0 μg 3,8%
88 Milkfish (hanos) baked 33,0 μg 3,7%
89 Butterfish (escolar) a lot 33,0 μg 3,7%
90 Milk whole cow 3,7% fat 33,0 μg 3,7%
91 Sardine canned in oil 32,0 μg 3,6%
92 yellowtail (lacedra) baked 31,0 μg 3,4%
93 Snails uncooked 30,0 μg 3,3%
94 cow milk 2% fat 28,0 μg 3,1%
95 Halibut baked 24,0 μg 2,7%
96 Pike cooked 24,0 μg 2,7%
97 Zander baked 24,0 μg 2,7%
98 Gorbyl fried 23,0 μg 2,6%
99 Duck (duck meat) baked (meat without skin) 23,0 μg 2,6%
100 Goose baked 21,0 μg 2,3%
101 Little baked 21,0 μg 2,3%
102 Chicken legs baked (meat with skin) 20,0 μg 2,2%
103 oysters baked 20,0 μg 2,2%
104 Trout baked 19,0 μg 2,1%
105 Chicken roast 18,0 μg 2,0%
106 Smelt roast 17,0 μg 1,9%
107 Terpug baked 17,0 μg 1,9%
108 Tuna canned in own juice 17,0 μg 1,9%
109 Sea bass (red) baked 15,0 μg 1,7%
110 Cancers boiled 15,0 μg 1,7%
111 Catfish fried 15,0 μg 1,7%
112 Frog legs uncooked 15,0 μg 1,7%
113 Angler cooked 14,0 μg 1,6%
114 Salmon baked 13,0 μg 1,4%
115 beef lung boiled or stewed 12,0 μg 1,3%
116 Alaska Pollock baked 12,0 μg 1,3%
117 Turkey baked (meat and skin of a whole carcass) 12,0 μg 1,3%
118 Flounder roast 12,0 μg 1,3%
119 Anchovies canned (in oil) 12,0 μg 1,3%
120 Squid cooked (fried) 11,0 μg 1,2%
121 Roasted pork fat (lard) 11,0 μg 1,2%
122 Philadelphia cheese 11,0 μg 1,2%
123 Carp baked 10,0 μg 1,1%
124 Chicken breast baked (no skin) 10,0 μg 1,1%
125 chicken hearts cooked 8,0 μg 0,9%
126 Pork heart boiled or stewed 7,0 μg 0,8%
127 Burbot baked 5,0 μg 0,6%
128 Turkey thigh (fillet) baked 5,0 μg 0,6%
129 Turkey breast (fillet) boiled 3,0 μg 0,3%
130 Turkey drumstick baked (no skin) 3,0 μg 0,3%
131 Sea ears cooked 2,0 μg 0,2%
132 Scallop cooked 2,0 μg 0,2%
133 Milk serum 2,0 μg 0,2%
134 Pork loin baked 2,0 μg 0,2%
135 Pork fillet cooked 2,0 μg 0,2%
136 Medusa dried 2,0 μg 0,2%
137 Crab boiled 1,0 μg 0,1%
138 Lobsters (lobsters, lobsters) boiled 1,0 μg 0,1%
139 Beef cooked (meat without fat) 1,0 μg 0,1%

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