Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(Initial A)
0.5 mg
(per 32 g edible portion)
Abalone (canned in brine)
0.3 mg
(per 120 g edible portion)
Abalone (raw)
3 mg
(per 120 g edible portion)
Abalone (shiokara)
1.4 mg
(per 120 g edible portion)
Abalone (steamed and dried)
0.4 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
0.6 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
0.5 mg
(per 47 g edible portion)
Adductor muscle (raw)
2 mg
(per 280 g edible portion)
Albacore (raw)
7.1 mg
(per 1050 g edible portion)
Alfonsino (raw)
1 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
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