Vitamin E (δ-Tocopherols) Content of Fishes and Shellfishes
(71 - 80)
0 mg
(per 50 g edible portion)
Hard clam (baked)
0 mg
(per 48 g edible portion)
Hard clam (boiled)
0 mg
(per 100 g edible portion)
Hard clam (raw)
0 mg
(per 50 g edible portion)
Freshwater clam (raw)
0 mg
(per 47 g edible portion)
Turban shell (baked)
0 mg
(per 47 g edible portion)
Turban shell (raw)
0 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
0 mg
(per 20 g edible portion)
Oyster (cultured, raw)
0 mg
(per 26 g edible portion)
Mussel (raw)
0 mg
(per 32 g edible portion)
Abalone (canned in brine)
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