Vitamin E (γ-Tocopherols) Content of Fishes and Shellfishes
(81 - 90)
0 mg
(per 315 g edible portion)
Horsehair crab (boiled)
0 mg
(per 145 g edible portion)
Blue crab (raw)
0 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
0 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
0 mg
(per 10 g edible portion)
Northern shrimp (raw)
0 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
0 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
0 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
0 mg
(per 47 g edible portion)
Adductor muscle (raw)
0 mg
(per 73 g edible portion)
Scallop (boiled)
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