Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(31 - 40)
50.8 mg
(per 1750 g edible portion)
King crab (canned in brine)
0.6 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
4.1 mg
(per 200 g edible portion)
With ovary (raw)
1.2 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
0.6 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
4.3 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
0.1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
0.2 mg
(per 47 g edible portion)
Turban shell (baked)
2.2 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
0.6 mg
(per 45 g edible portion)
Sandfish (namaboshi)
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