Vitamin E (γ-Tocopherols) Content of Fishes and Shellfishes
(61 - 70)
0 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
0 mg
(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
0 mg
(per 3 g edible portion)
Sea cucumber (konowata)
0 mg
(per 20 g edible portion)
Sea cucumber (raw)
0 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
0 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
0 mg
(per 20 g edible portion)
Antarctic krill (boiled)
0 mg
(per 20 g edible portion)
Antarctic krill (raw)
0 mg
(per 710 g edible portion)
Common octopus (boiled)
0 mg
(per 800 g edible portion)
Common octopus (raw)
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