Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(Initial J) (21 - 25)
0.1 mg
(per 10 g edible portion)
Japanese sand lance (raw)
0.1 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
3.8 mg
(per 700 g edible portion)
Japanese seaperch (raw)
0.3 mg
(per 108 g edible portion)
Japanese whiting (raw)
0 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
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