The amount of Fishes and Shellfishes that contain 9 mg of Vitamin E (α-Tocopherols)
(91 - 100)
1.8 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
×
5
0.3 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
×
30
1.2 mg
(per 73 g edible portion)
Scallop (boiled)
×
7.5
7.1 mg
(per 1050 g edible portion)
Alfonsino (raw)
×
1.3
0.7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
×
12.9
3.1 mg
(per 360 g edible portion)
Fat greenling (raw)
×
2.9
1.8 mg
(per 140 g edible portion)
Swordtip squid (raw)
×
5
0.2 mg
(per 50 g edible portion)
Freshwater clam (raw)
×
45
0.6 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
×
15
0.9 mg
(per 90 g edible portion)
Big-eye sardine (raw)
×
10
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