Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(141 - 150)
0.2 mg
(per 25 g edible portion)
Bloody clam (raw)
0.2 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.2 mg
(per 30 g edible portion)
Halfbeak (raw)
3.9 mg
(per 720 g edible portion)
Mackerel (raw)
8.6 mg
(per 960 g edible portion)
Pink salmon (baked)
4.1 mg
(per 450 g edible portion)
Amberjack (raw)
0.5 mg
(per 90 g edible portion)
Barracuda (baked)
0.8 mg
(per 150 g edible portion)
Barracuda (raw)
0.1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
0.8 mg
(per 155 g edible portion)
Three-line grunt (raw)
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