Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(11 - 20)
2 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
9.3 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.2 mg
(per 4 g edible portion)
Firefly squid (boiled)
4.3 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
0.7 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
2 mg
(per 45 g edible portion)
Squid, Processed product (surume)
0.3 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
29.5 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
7.1 mg
(per 186 g edible portion)
Chinook salmon (baked)
4.7 mg
(per 315 g edible portion)
Horsehair crab (boiled)
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