The amount of Fishes and Shellfishes that contain 4 mg of Vitamin E (α-Tocopherols) (141 - 150)

• 

  0.2 mg

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 20
• 

  0.2 mg

  (per 30 g edible portion)

  Halfbeak (raw)
  × 20
• 

  3.9 mg

  (per 720 g edible portion)

  Mackerel (raw)
  × 1
• 

  8.6 mg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.5
• 

  4.1 mg

  (per 450 g edible portion)

  Amberjack (raw)
  × 1
• 

  0.5 mg

  (per 90 g edible portion)

  Barracuda (baked)
  × 8
• 

  0.8 mg

  (per 150 g edible portion)

  Barracuda (raw)
  × 5
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 40
• 

  0.8 mg

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 5
• 

  0.7 mg

  (per 90 g edible portion)

  Pacific cod (raw)
  × 5.7