Vitamin E (β-Tocopherols) Content of Fishes and Shellfishes
(201 - 210)
0 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
0 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
0 mg
(per 90 g edible portion)
Big-eye sardine (raw)
0 mg
(per 170 g edible portion)
Golden-thread (raw)
0 mg
(per 155 g edible portion)
Three-line grunt (raw)
0 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
0 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
0 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
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