The amount of Fishes and Shellfishes that contain 750 mg of Vitamin E (α-Tocopherols)
(181 - 190)
0.3 mg
(per 108 g edible portion)
Japanese whiting (raw)
×
2500
0.1 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
×
7500
0.5 mg
(per 152 g edible portion)
Japanese pilchard (baked)
×
1500
0.4 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
×
1875
0.5 mg
(per 120 g edible portion)
Fish paste product (hanpen)
×
1500
0.3 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
×
2500
0.1 mg
(per 20 g edible portion)
Sea cucumber (raw)
×
7500
0.1 mg
(per 40 g edible portion)
Short-necked clam (raw)
×
7500
0.3 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
×
2500
0.3 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
×
2500
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