The amount of Fishes and Shellfishes that contain 4 mg of Vitamin E (α-Tocopherols) (91 - 100)

• 

  1.8 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 2.2
• 

  0.3 mg

  (per 15 g edible portion)

  Squid, Processed product (saki-ika)
  × 13.3
• 

  1.2 mg

  (per 73 g edible portion)

  Scallop (boiled)
  × 3.3
• 

  7.1 mg

  (per 1050 g edible portion)

  Alfonsino (raw)
  × 0.6
• 

  0.7 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 5.7
• 

  3.1 mg

  (per 360 g edible portion)

  Fat greenling (raw)
  × 1.3
• 

  1.8 mg

  (per 140 g edible portion)

  Swordtip squid (raw)
  × 2.2
• 

  0.2 mg

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 20
• 

  0.6 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 6.7
• 

  0.9 mg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 4.4