Vitamin E (δ-Tocopherols) Content of Fishes and Shellfishes
(41 - 50)
0 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
0 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
0 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
0 mg
(per 45 g edible portion)
Squid, Processed product (surume)
0 mg
(per 4 g edible portion)
Firefly squid (boiled)
0 mg
(per 110 g edible portion)
Japanese common squid (baked)
0 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0 mg
(per 190 g edible portion)
Japanese common squid (raw)
0 mg
(per 140 g edible portion)
Swordtip squid (raw)
0 mg
(per 1750 g edible portion)
King crab (canned in brine)
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