Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(111 - 120)
1.2 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
2.8 mg
(per 450 g edible portion)
Black sea bream (raw)
0.7 mg
(per 50 g edible portion)
Pacific cod (baked)
1.4 mg
(per 150 g edible portion)
Pacific saury (raw)
2.2 mg
(per 170 g edible portion)
Mackerel (baked)
2.9 mg
(per 220 g edible portion)
Mackerel (boiled)
0.8 mg
(per 65 g edible portion)
Sockeye salmon (raw)
0.2 mg
(per 20 g edible portion)
Oyster (cultured, raw)
1.4 mg
(per 120 g edible portion)
Abalone (steamed and dried)
1 mg
(per 80 g edible portion)
Hairtail (raw)
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