The amount of Fishes and Shellfishes that contain 4 mg of Vitamin E (α-Tocopherols) (191 - 200)

• 

  0.8 mg

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 5
• 

  2.7 mg

  (per 960 g edible portion)

  Pink salmon (salted)
  × 1.5
• 

  0.8 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari-bushi)
  × 5
• 

  0.1 mg

  (per 25 g edible portion)

  Mezashi (baked)
  × 40
• 

  0.5 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 8
• 

  0.2 mg

  (per 130 g edible portion)

  Horse mackerel (raw)
  × 20
• 

  0.3 mg

  (per 110 g edible portion)

  Fish paste product (yakinuki-kamaboko)
  × 13.3
• 

  0.1 mg

  (per 20 g edible portion)

  Fish paste product (kobumaki-kamaboko)
  × 40
• 

  0.2 mg

  (per 140 g edible portion)

  Pacific cod (dried split)
  × 20
• 

  0.3 mg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 13.3