The amount of Fishes and Shellfishes that contain 16 mg of Vitamin E (α-Tocopherols) (131 - 140)

• 

  1.4 mg

  (per 370 g edible portion)

  Black scraper (raw)
  × 11.4
• 

  0.4 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 40
• 

  6.6 mg

  (per 1310 g edible portion)

  Red sea bream (wild, raw)
  × 2.4
• 

  1.1 mg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 14.5
• 

  1.5 mg

  (per 145 g edible portion)

  Skipjack, Canned product (flaked meat with seasoning)
  × 10.7
• 

  0.1 mg

  (per 10 g edible portion)

  Shirasuboshi (mild dried)
  × 160
• 

  0.6 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, baked)
  × 26.7
• 

  0.1 mg

  (per 10 g edible portion)

  Fish paste product (kanifumi-kamaboko)
  × 160
• 

  0.9 mg

  (per 100 g edible portion)

  Scallop (raw)
  × 17.8
• 

  0.2 mg

  (per 25 g edible portion)

  Bloody clam (raw)
  × 80