Vitamin E (α-Tocopherols) Content of Fishes and Shellfishes
(Initial S)
0.1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
0.4 mg
(per 5 g edible portion)
Sakura shrimp (dried)
0.2 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
0.6 mg
(per 45 g edible portion)
Sandfish (namaboshi)
0.6 mg
(per 65 g edible portion)
Sandfish (raw)
1.2 mg
(per 73 g edible portion)
Scallop (boiled)
0.9 mg
(per 100 g edible portion)
Scallop (raw)
-
(per 3 g edible portion)
Sea cucumber (konowata)
0.1 mg
(per 20 g edible portion)
Sea cucumber (raw)
0.7 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
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