The amount of Fishes and Shellfishes that contain 19 mg of Vitamin E (α-Tocopherols) (181 - 190)

• 

  0.3 mg

  (per 108 g edible portion)

  Japanese whiting (raw)
  × 63.3
• 

  0.1 mg

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 190
• 

  0.5 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 38
• 

  0.4 mg

  (per 90 g edible portion)

  Fish paste product (satsuma-age)
  × 47.5
• 

  0.5 mg

  (per 120 g edible portion)

  Fish paste product (hanpen)
  × 38
• 

  0.3 mg

  (per 70 g edible portion)

  Fish paste product (yaki-chikuwa)
  × 63.3
• 

  0.1 mg

  (per 20 g edible portion)

  Sea cucumber (raw)
  × 190
• 

  0.1 mg

  (per 40 g edible portion)

  Short-necked clam (raw)
  × 190
• 

  0.3 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in brine)
  × 63.3
• 

  0.3 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in brine)
  × 63.3