The amount of Fishes and Shellfishes that contain 4 mg of Vitamin E (α-Tocopherols) (31 - 40)

• 

  50.8 mg

  (per 1750 g edible portion)

  King crab (canned in brine)
  × 0.08
• 

  0.6 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 6.7
• 

  4.1 mg

  (per 200 g edible portion)

  With ovary (raw)
  × 1
• 

  1.2 mg

  (per 40 g edible portion)

  Common Japanese conger (steamed)
  × 3.3
• 

  0.6 mg

  (per 20 g edible portion)

  Mantis shrimp (boiled)
  × 6.7
• 

  4.3 mg

  (per 155 g edible portion)

  Squid, Processed product (canned with seasoning)
  × 0.9
• 

  0.1 mg

  (per 5 g edible portion)

  Sakura shrimp (boiled)
  × 40
• 

  0.2 mg

  (per 47 g edible portion)

  Turban shell (baked)
  × 20
• 

  2.2 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in oil)
  × 1.8
• 

  0.6 mg

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 6.7