Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(61 - 70)
1.9 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
0.3 mg
(per 50 g edible portion)
Hard clam (baked)
0.2 mg
(per 47 g edible portion)
Turban shell (raw)
2.3 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
5.9 mg
(per 430 g edible portion)
Flying fish (raw)
2.8 mg
(per 200 g edible portion)
Dried flounder
1.3 mg
(per 90 g edible portion)
Common Japanese conger (raw)
0.4 mg
(per 20 g edible portion)
Antarctic krill (boiled)
0.6 mg
(per 65 g edible portion)
Sandfish (raw)
3 mg
(per 190 g edible portion)
Japanese common squid (raw)
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