Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(161 - 170)
2 mg
(per 280 g edible portion)
Albacore (raw)
0.8 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
1.3 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
6.7 mg
(per 960 g edible portion)
Pink salmon (raw)
0.6 mg
(per 90 g edible portion)
Croaker (baked)
2.4 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
0.4 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
0.5 mg
(per 152 g edible portion)
Japanese pilchard (raw)
1.3 mg
(per 530 g edible portion)
Anglerfish (raw)
0.4 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
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