The amount of Fishes and Shellfishes that contain 4 mg of Vitamin E (α-Tocopherols) (21 - 30)

• 

  0.6 mg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 6.7
• 

  0.2 mg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 20
• 

  0.1 mg

  (per 10 g edible portion)

  Northern shrimp (raw)
  × 40
• 

  1 mg

  (per 30 g edible portion)

  Squid, Processed product (shiokara)
  × 4
• 

  34.6 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 0.1
• 

  6.8 mg

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 0.6
• 

  5.1 mg

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 0.8
• 

  2.9 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 1.4
• 

  3.7 mg

  (per 120 g edible portion)

  Silver warehou (raw)
  × 1.1
• 

  21.4 mg

  (per 1780 g edible portion)

  King crab (boiled)
  × 0.2