Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(211 - 220)
0.2 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.2 mg
(per 100 g edible portion)
Horse mackerel (boiled)
0.2 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
0.1 mg
(per 60 g edible portion)
Fish paste product (tsumire)
0.2 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
0.4 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
0.1 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
0 mg
(per 7 g edible portion)
Fish paste product (naruto)
0.1 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
1.2 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
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