The amount of Fishes and Shellfishes that contain 9 mg of Vitamin E (α-Tocopherols) (111 - 120)

• 

  1.2 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 7.5
• 

  2.8 mg

  (per 450 g edible portion)

  Black sea bream (raw)
  × 3.2
• 

  0.7 mg

  (per 50 g edible portion)

  Pacific cod (baked)
  × 12.9
• 

  1.4 mg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 6.4
• 

  2.2 mg

  (per 170 g edible portion)

  Mackerel (baked)
  × 4.1
• 

  2.9 mg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 3.1
• 

  0.8 mg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 11.3
• 

  0.2 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 45
• 

  1.4 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 6.4
• 

  1 mg

  (per 80 g edible portion)

  Hairtail (raw)
  × 9