The amount of Fishes and Shellfishes that contain 19 mg of Vitamin E (α-Tocopherols) (11 - 20)

• 

  2 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 9.5
• 

  9.3 mg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 2
• 

  0.2 mg

  (per 4 g edible portion)

  Firefly squid (boiled)
  × 95
• 

  4.3 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 4.4
• 

  0.7 mg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 27.1
• 

  2 mg

  (per 45 g edible portion)

  Squid, Processed product (surume)
  × 9.5
• 

  0.3 mg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 63.3
• 

  29.5 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.6
• 

  7.1 mg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 2.7
• 

  4.7 mg

  (per 315 g edible portion)

  Horsehair crab (boiled)
  × 4