Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (1st - 20th) (per 100 g edible portion)
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Ayu sweetfish (cultured, viscera, baked)
23.5 mg
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Anglerfish (liver, raw)
13.8 mg
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Chum salmon (sujiko)
10.6 mg
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Striped mullet (karasumi)
9.7 mg
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Oyster (canned in oil, smoked)
9.5 mg
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Caviar (salted product)
9.3 mg
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Chum salmon (ikura)
9.1 mg
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Tuna, Canned product (flaked white meat in oil)
8.3 mg
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Japanese pilchard, Canned product (in oil)
8.2 mg
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Ayu sweetfish (cultured, baked)
8.2 mg
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Walleye pollack (tarako, baked)
8.1 mg
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Japanese eel (cultured, raw)
7.4 mg
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Ayu sweetfish (cultured, viscera, raw)
7.4 mg
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Sakura shrimp (dried)
7.2 mg
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Walleye pollack (tarako, raw)
7.1 mg
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Ayu sweetfish (uruka)
6.7 mg
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Walleye pollack (karashi-mentaiko)
6.5 mg
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Pacific herring (ovary, dried)
6.4 mg
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Shrimp, Processed product (tsukudani)
6.3 mg
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Catfish (raw)
6.3 mg