Vitamin E (γ-Tocopherols) Content of Fishes and Shellfishes
(181 - 190)
0 mg
(per 1050 g edible portion)
Alfonsino (raw)
0 mg
(per 7 g edible portion)
Blue sprat (raw)
0 mg
(per 108 g edible portion)
Japanese whiting (raw)
0 mg
(per 450 g edible portion)
Amberjack (raw)
0 mg
(per 200 g edible portion)
Dried flounder
0 mg
(per 200 g edible portion)
With ovary (raw)
0 mg
(per 540 g edible portion)
Brown sole (baked)
0 mg
(per 540 g edible portion)
Brown sole (boiled)
0 mg
(per 540 g edible portion)
Brown sole (raw)
0 mg
(per 90 g edible portion)
Barracuda (baked)
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