Vitamin E (γ-Tocopherols) Content of Fishes and Shellfishes
(31 - 40)
0 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
-
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.2 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
-
(per 10 g edible portion)
Japanese anchovy (niboshi)
-
(per 10 g edible portion)
Anglerfish (liver, raw)
-
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
Tr
(per 45 g edible portion)
Squid, Processed product (surume)
Tr
(per 9 g edible portion)
Pond smelt (raw)
Tr
(per 80 g edible portion)
Walleye pollack (tarako, baked)
Tr
(per 45 g edible portion)
Walleye pollack (tarako, raw)
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