The amount of Fishes and Shellfishes that contain 750 mg of Vitamin E (α-Tocopherols)
(51 - 60)
3.1 mg
(per 125 g edible portion)
Japanese common squid (boiled)
×
242
0.3 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
×
2500
0.6 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
×
1250
3 mg
(per 120 g edible portion)
Abalone (shiokara)
×
250
1.6 mg
(per 130 g edible portion)
Gizzard shad (raw)
×
469
8.8 mg
(per 540 g edible portion)
Brown sole (baked)
×
85.2
14.1 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
×
53.2
2.4 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
×
313
4.6 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
×
163
4.5 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
×
167
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