Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(131 - 140)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
1.4 mg
(per 370 g edible portion)
Black scraper (raw)
0.4 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
6.6 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
1.1 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
1.5 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
0.1 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
0.6 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
0.1 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.9 mg
(per 100 g edible portion)
Scallop (raw)
<
1
…
14
…
23
>
