The amount of Fishes and Shellfishes that contain 4 mg of Vitamin E (α-Tocopherols) (61 - 70)

• 

  1.9 mg

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 2.1
• 

  0.3 mg

  (per 50 g edible portion)

  Hard clam (baked)
  × 13.3
• 

  0.2 mg

  (per 47 g edible portion)

  Turban shell (raw)
  × 20
• 

  2.3 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (with seasoning)
  × 1.7
• 

  5.9 mg

  (per 430 g edible portion)

  Flying fish (raw)
  × 0.7
• 

  2.8 mg

  (per 200 g edible portion)

  Dried flounder
  × 1.4
• 

  1.3 mg

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 3.1
• 

  0.4 mg

  (per 20 g edible portion)

  Antarctic krill (boiled)
  × 10
• 

  0.6 mg

  (per 65 g edible portion)

  Sandfish (raw)
  × 6.7
• 

  3 mg

  (per 190 g edible portion)

  Japanese common squid (raw)
  × 1.3