The amount of Fishes and Shellfishes that contain 16 mg of Vitamin E (α-Tocopherols) (121 - 130)

• 

  3.8 mg

  (per 700 g edible portion)

  Japanese seaperch (raw)
  × 4.2
• 

  0.8 mg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 20
• 

  0.6 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 26.7
• 

  0.4 mg

  (per 38 g edible portion)

  Adductor muscle (canned in brine)
  × 40
• 

  0.5 mg

  (per 47 g edible portion)

  Adductor muscle (raw)
  × 32
• 

  0.1 mg

  (per 26 g edible portion)

  Mussel (raw)
  × 160
• 

  1.7 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 9.4
• 

  0.9 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 17.8
• 

  0.1 mg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, baked)
  × 160
• 

  0.7 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 22.9