The amount of Fishes and Shellfishes that contain 900 mg of Vitamin E (α-Tocopherols)
(11 - 20)
2 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
×
450
9.3 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
×
96.8
0.2 mg
(per 4 g edible portion)
Firefly squid (boiled)
×
4500
4.3 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
×
209
0.7 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
×
1286
2 mg
(per 45 g edible portion)
Squid, Processed product (surume)
×
450
0.3 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
×
3000
29.5 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
×
30.5
7.1 mg
(per 186 g edible portion)
Chinook salmon (baked)
×
127
4.7 mg
(per 315 g edible portion)
Horsehair crab (boiled)
×
191
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