The amount of Fishes and Shellfishes that contain 5 mg of Vitamin E (α-Tocopherols) (81 - 90)

• 

  1.9 mg

  (per 100 g edible portion)

  Hard clam (tsukudani)
  × 2.6
• 

  3.6 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 1.4
• 

  1.7 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 2.9
• 

  0.7 mg

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 7.1
• 

  0.4 mg

  (per 20 g edible portion)

  Squid, Processed product (seasoned and smoked)
  × 12.5
• 

  0.9 mg

  (per 145 g edible portion)

  Blue crab (raw)
  × 5.6
• 

  0.5 mg

  (per 25 g edible portion)

  Pacific cod (milt)
  × 10
• 

  0.2 mg

  (per 10 g edible portion)

  Japanese icefish (raw)
  × 25
• 

  1 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 5
• 

  1.7 mg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 2.9