Vitamin E (δ-Tocopherols) Content of Fishes and Shellfishes
(11 - 20)
-
(per 40 g edible portion)
Fish paste product (datemaki)
0.1 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.1 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
0 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
-
(per 35 g edible portion)
Mirinboshi (anchovy)
-
(per 10 g edible portion)
Japanese anchovy (niboshi)
Tr
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
Tr
(per 80 g edible portion)
Coho salmon (cultured, baked)
Tr
(per 95 g edible portion)
Coho salmon (cultured, raw)
Tr
(per 152 g edible portion)
Japanese pilchard (baked)
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