The amount of Fishes and Shellfishes that contain 750 mg of Vitamin E (α-Tocopherols)
(31 - 40)
50.8 mg
(per 1750 g edible portion)
King crab (canned in brine)
×
14.8
0.6 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
×
1250
4.1 mg
(per 200 g edible portion)
With ovary (raw)
×
183
1.2 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
×
625
0.6 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
×
1250
4.3 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
×
174
0.1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
×
7500
0.2 mg
(per 47 g edible portion)
Turban shell (baked)
×
3750
2.2 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
×
341
0.6 mg
(per 45 g edible portion)
Sandfish (namaboshi)
×
1250
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