Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(191 - 200)
0.1 mg
(per 20 g edible portion)
Sea cucumber (raw)
0.1 mg
(per 40 g edible portion)
Short-necked clam (raw)
0.3 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
0.3 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
0.8 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
-
(per 6 g edible portion)
Loach (boiled)
2.7 mg
(per 960 g edible portion)
Pink salmon (salted)
-
(per 7 g edible portion)
Blue sprat (seasoned and dried)
0.8 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
0.1 mg
(per 25 g edible portion)
Mezashi (baked)
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