The amount of Fishes and Shellfishes that contain 19 mg of Vitamin E (α-Tocopherols) (101 - 110)

• 

  0.5 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 38
• 

  0.6 mg

  (per 96 g edible portion)

  Black rockfish (raw)
  × 31.7
• 

  1 mg

  (per 170 g edible portion)

  Yellow sea bream (raw)
  × 19
• 

  1.3 mg

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 14.6
• 

  4.1 mg

  (per 540 g edible portion)

  Brown sole (raw)
  × 4.6
• 

  0.2 mg

  (per 15 g edible portion)

  Shirasuboshi (semi-dried)
  × 95
• 

  1 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 19
• 

  0.7 mg

  (per 55 g edible portion)

  Giant tiger shrimp (cultured, raw)
  × 27.1
• 

  0.1 mg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 190
• 

  3.9 mg

  (per 460 g edible portion)

  Silver pomfret (raw)
  × 4.9