Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(121 - 130)
3.8 mg
(per 700 g edible portion)
Japanese seaperch (raw)
0.8 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
0.6 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
0.4 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
0.5 mg
(per 47 g edible portion)
Adductor muscle (raw)
0.1 mg
(per 26 g edible portion)
Mussel (raw)
1.7 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0.9 mg
(per 80 g edible portion)
Conger pike (raw)
0.1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
0.7 mg
(per 65 g edible portion)
Spanish mackerel (baked)
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