Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(81 - 90)
1.9 mg
(per 100 g edible portion)
Hard clam (tsukudani)
3.6 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
1.7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
0.7 mg
(per 40 g edible portion)
Fish paste product (datemaki)
0.4 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
0.9 mg
(per 145 g edible portion)
Blue crab (raw)
0.5 mg
(per 25 g edible portion)
Pacific cod (milt)
0.2 mg
(per 10 g edible portion)
Japanese icefish (raw)
1 mg
(per 55 g edible portion)
Sockeye salmon (baked)
1.7 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
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