The amount of Fishes and Shellfishes that contain 4 mg of Vitamin E (α-Tocopherols) (51 - 60)

• 

  3.1 mg

  (per 125 g edible portion)

  Japanese common squid (boiled)
  × 1.3
• 

  0.3 mg

  (per 10 g edible portion)

  Shrimp, Processed product (boiled and dried shrimps)
  × 13.3
• 

  0.6 mg

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 6.7
• 

  3 mg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 1.3
• 

  1.6 mg

  (per 130 g edible portion)

  Gizzard shad (raw)
  × 2.5
• 

  8.8 mg

  (per 540 g edible portion)

  Brown sole (baked)
  × 0.5
• 

  14.1 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 0.3
• 

  2.4 mg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 1.7
• 

  4.6 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 0.9
• 

  4.5 mg

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 0.9