The amount of Fishes and Shellfishes that contain 19 mg of Vitamin E (α-Tocopherols) (41 - 50)

• 

  4.5 mg

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 4.2
• 

  1.4 mg

  (per 50 g edible portion)

  Ocellated octopus (raw)
  × 13.6
• 

  0.3 mg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 63.3
• 

  2.7 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 7
• 

  0.9 mg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 21.1
• 

  2.2 mg

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 8.6
• 

  2.9 mg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 6.6
• 

  5.5 mg

  (per 470 g edible portion)

  Snow crab (boiled)
  × 3.5
• 

  2.1 mg

  (per 80 g edible portion)

  Skipjack, Canned product (flaked meat in oil)
  × 9
• 

  0.5 mg

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 38