Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(201 - 210)
0.5 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
-
(per 18 g edible portion)
Japanese anchovy (raw)
-
(per 10 g edible portion)
Japanese sand lance (ameni)
0.2 mg
(per 130 g edible portion)
Horse mackerel (raw)
0.3 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
0.1 mg
(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
0.2 mg
(per 140 g edible portion)
Pacific cod (dried split)
0.3 mg
(per 90 g edible portion)
Spanish mackerel (raw)
-
(per 7 g edible portion)
Blue sprat (raw)
0.1 mg
(per 30 g edible portion)
Mezashi (raw)
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