The amount of Fishes and Shellfishes that contain 19 mg of Vitamin E (α-Tocopherols) (161 - 170)

• 

  1.3 mg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 14.6
• 

  6.7 mg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 2.8
• 

  0.6 mg

  (per 90 g edible portion)

  Croaker (baked)
  × 31.7
• 

  2.4 mg

  (per 370 g edible portion)

  Black scraper (ajitsuke-hirakiboshi)
  × 7.9
• 

  0.4 mg

  (per 60 g edible portion)

  Japanese pilchard (maruboshi)
  × 47.5
• 

  0.5 mg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 38
• 

  1.3 mg

  (per 530 g edible portion)

  Anglerfish (raw)
  × 14.6
• 

  0.4 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, raw)
  × 47.5
• 

  0.7 mg

  (per 600 g edible portion)

  Keen's gaper (siphon, raw)
  × 27.1
• 

  0.5 mg

  (per 150 g edible portion)

  Bastard halibut (wild, raw)
  × 38