Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(71 - 80)
3.2 mg
(per 500 g edible portion)
Snow crab (raw)
3.8 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
0.8 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
2.1 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
1.1 mg
(per 55 g edible portion)
Snow crab (canned in brine)
54 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
7 mg
(per 540 g edible portion)
Brown sole (boiled)
13.5 mg
(per 710 g edible portion)
Common octopus (boiled)
12.9 mg
(per 800 g edible portion)
Common octopus (raw)
10 mg
(per 1750 g edible portion)
King crab (raw)
<
1
…
8
…
23
>
