The amount of Fishes and Shellfishes that contain 4.5 mg of Vitamin E (α-Tocopherols)

• 

  1.4 mg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 3.2
• 

  9.5 mg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 0.5
• 

  2.7 mg

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 1.7
• 

  6.6 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in oil)
  × 0.7
• 

  5.7 mg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 0.8
• 

  3 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 1.5
• 

  6.5 mg

  (per 80 g edible portion)

  Walleye pollack (tarako, baked)
  × 0.7
• 

  0.4 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 11.3
• 

  3.2 mg

  (per 45 g edible portion)

  Walleye pollack (tarako, raw)
  × 1.4
• 

  2.3 mg

  (per 35 g edible portion)

  Walleye pollack (karashi-mentaiko)
  × 2