Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (201st - 220th) (per 100 g edible portion)

• Marbled sole (raw)
  
  1.3 mg
• Japanese sculpin (raw)
  
  1.3 mg
• Tile fish (raw)
  
  1.3 mg
• Sea squirt (raw)
  
  1.2 mg
• Cockle (foot, raw)
  
  1.2 mg
• Oyster (cultured, raw)
  
  1.2 mg
• Abalone (steamed and dried)
  
  1.2 mg
• Young bluefin tuna (raw)
  
  1.2 mg
• Hairtail (raw)
  
  1.2 mg
• Japanese seaperch (raw)
  
  1.2 mg
• Sockeye salmon (smoked)
  
  1.2 mg
• Rainbow trout (cultured in freshwater, raw)
  
  1.2 mg
• Chum salmon (raw)
  
  1.2 mg
• Skipjack, Processed product (katsuo-bushi)
  
  1.2 mg
• Frigate mackerel (raw)
  
  1.2 mg
• Striped marlin (raw)
  
  1.2 mg
• Ayu sweetfish (wild, raw)
  
  1.2 mg
• Brownstriped mackerel scad (kusaya)
  
  1.2 mg
• Squid, Processed product (ika-arare)
  
  1.1 mg
• Adductor muscle (canned in brine)
  
  1.1 mg