Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(21 - 30)
0.6 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
0.2 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
0.1 mg
(per 10 g edible portion)
Northern shrimp (raw)
1 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
34.6 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
6.8 mg
(per 207 g edible portion)
Chinook salmon (raw)
5.1 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
2.9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
3.7 mg
(per 120 g edible portion)
Silver warehou (raw)
21.4 mg
(per 1780 g edible portion)
King crab (boiled)
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