Vitamin E (γ-Tocopherols) Content of Fishes and Shellfishes
(11 - 20)
0.5 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
-
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.1 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0.6 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
0.1 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
0.1 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
0.1 mg
(per 60 g edible portion)
Fish paste product (tsumire)
-
(per 30 g edible portion)
Squid, Processed product (shiokara)
-
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
0 mg
(per 4 g edible portion)
Firefly squid (boiled)
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