Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(51 - 60)
3.1 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0.3 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
0.6 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
3 mg
(per 120 g edible portion)
Abalone (shiokara)
1.6 mg
(per 130 g edible portion)
Gizzard shad (raw)
8.8 mg
(per 540 g edible portion)
Brown sole (baked)
14.1 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
2.4 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
4.6 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
4.5 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
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