Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(91 - 100)
1.8 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
0.3 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
1.2 mg
(per 73 g edible portion)
Scallop (boiled)
7.1 mg
(per 1050 g edible portion)
Alfonsino (raw)
0.7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
3.1 mg
(per 360 g edible portion)
Fat greenling (raw)
1.8 mg
(per 140 g edible portion)
Swordtip squid (raw)
0.2 mg
(per 50 g edible portion)
Freshwater clam (raw)
0.6 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.9 mg
(per 90 g edible portion)
Big-eye sardine (raw)
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