Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(41 - 50)
4.5 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
1.4 mg
(per 50 g edible portion)
Ocellated octopus (raw)
0.3 mg
(per 48 g edible portion)
Hard clam (boiled)
2.7 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.9 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
2.2 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
2.9 mg
(per 110 g edible portion)
Japanese common squid (baked)
5.5 mg
(per 470 g edible portion)
Snow crab (boiled)
2.1 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
0.5 mg
(per 20 g edible portion)
Antarctic krill (raw)
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