The amount of Fishes and Shellfishes that contain 4 mg of Vitamin E (α-Tocopherols)
(121 - 130)
3.8 mg
(per 700 g edible portion)
Japanese seaperch (raw)
×
1.1
0.8 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
×
5
0.6 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
×
6.7
0.4 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
×
10
0.5 mg
(per 47 g edible portion)
Adductor muscle (raw)
×
8
0.1 mg
(per 26 g edible portion)
Mussel (raw)
×
40
1.7 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
×
2.4
0.9 mg
(per 80 g edible portion)
Conger pike (raw)
×
4.4
0.1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
×
40
0.7 mg
(per 65 g edible portion)
Spanish mackerel (baked)
×
5.7
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