The amount of Fishes and Shellfishes that contain 12 mg of Vitamin E (α-Tocopherols)
(81 - 90)
1.9 mg
(per 100 g edible portion)
Hard clam (tsukudani)
×
6.3
3.6 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
×
3.3
1.7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
×
7.1
0.7 mg
(per 40 g edible portion)
Fish paste product (datemaki)
×
17.1
0.4 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
×
30
0.9 mg
(per 145 g edible portion)
Blue crab (raw)
×
13.3
0.5 mg
(per 25 g edible portion)
Pacific cod (milt)
×
24
0.2 mg
(per 10 g edible portion)
Japanese icefish (raw)
×
60
1 mg
(per 55 g edible portion)
Sockeye salmon (baked)
×
12
1.7 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
×
7.1
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