Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(101 - 110)
0.5 mg
(per 32 g edible portion)
Abalone (canned in brine)
0.6 mg
(per 96 g edible portion)
Black rockfish (raw)
1 mg
(per 170 g edible portion)
Yellow sea bream (raw)
1.3 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
4.1 mg
(per 540 g edible portion)
Brown sole (raw)
0.2 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
1 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
0.7 mg
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
0.1 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
3.9 mg
(per 460 g edible portion)
Silver pomfret (raw)
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