The amount of Fishes and Shellfishes that contain 750 mg of Vitamin E (α-Tocopherols)
(161 - 170)
1.3 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
×
577
6.7 mg
(per 960 g edible portion)
Pink salmon (raw)
×
112
0.6 mg
(per 90 g edible portion)
Croaker (baked)
×
1250
2.4 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
×
313
0.4 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
×
1875
0.5 mg
(per 152 g edible portion)
Japanese pilchard (raw)
×
1500
1.3 mg
(per 530 g edible portion)
Anglerfish (raw)
×
577
0.4 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
×
1875
0.7 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
×
1071
0.5 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
×
1500
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