Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
1.4 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
9.5 mg
(per 90 g edible portion)
Chum salmon (sujiko)
2.7 mg
(per 30 g edible portion)
Chum salmon (ikura)
6.6 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
5.7 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
3 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
6.5 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
0.4 mg
(per 5 g edible portion)
Sakura shrimp (dried)
3.2 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
2.3 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
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