Vitamin E (γ-Tocopherols) Content of Fishes and Shellfishes
(21 - 30)
0.1 mg
(per 110 g edible portion)
Japanese common squid (baked)
0.1 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0.1 mg
(per 190 g edible portion)
Japanese common squid (raw)
-
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
0 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
0 mg
(per 5 g edible portion)
Sakura shrimp (dried)
0.7 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
-
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
-
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.1 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
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