Vitamin E (δ-Tocopherols) Content of Fishes and Shellfishes
(101 - 110)
0 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
0 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
0 mg
(per 80 g edible portion)
Conger pike (raw)
0 mg
(per 45 g edible portion)
Sandfish (namaboshi)
0 mg
(per 65 g edible portion)
Sandfish (raw)
0 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0 mg
(per 430 g edible portion)
Flying fish (raw)
0 mg
(per 6 g edible portion)
Loach (boiled)
0 mg
(per 6 g edible portion)
Loach (raw)
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