The amount of Fishes and Shellfishes that contain 19 mg of Vitamin E (α-Tocopherols) (201 - 210)

• 

  0.1 mg

  (per 30 g edible portion)

  Mezashi (raw)
  × 190
• 

  0.2 mg

  (per 115 g edible portion)

  Japanese pilchard (shioiwashi)
  × 95
• 

  0.2 mg

  (per 100 g edible portion)

  Horse mackerel (boiled)
  × 95
• 

  0.2 mg

  (per 95 g edible portion)

  Fish paste product (fish sausage)
  × 95
• 

  0.1 mg

  (per 60 g edible portion)

  Fish paste product (tsumire)
  × 190
• 

  0.2 mg

  (per 100 g edible portion)

  Fish paste product (mushi-kamaboko)
  × 95
• 

  0.4 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 47.5
• 

  0.1 mg

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 190
• 

  0.1 mg

  (per 230 g edible portion)

  Bar-tailed flathead (raw)
  × 190
• 

  1.2 mg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 15.8