Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(181 - 190)
2 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0.7 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
1.9 mg
(per 950 g edible portion)
Croaker (raw)
0.3 mg
(per 108 g edible portion)
Japanese whiting (raw)
0.1 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.5 mg
(per 152 g edible portion)
Japanese pilchard (baked)
0.4 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
0.5 mg
(per 120 g edible portion)
Fish paste product (hanpen)
0.3 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
-
(per 3 g edible portion)
Sea cucumber (konowata)
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