Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (221st - 240th) (per 100 g edible portion)

• Adductor muscle (raw)
  
  1.1 mg
• Mussel (raw)
  
  1.1 mg
• Atka mackerel (hirakiboshi)
  
  1.1 mg
• Conger pike (raw)
  
  1.1 mg
• Walleye pollack (sukimidara)
  
  1.1 mg
• Shishamo smelt (semi-dried, baked)
  
  1.1 mg
• Spanish mackerel (baked)
  
  1.1 mg
• Chum salmon (boiled)
  
  1.1 mg
• Skipjack, Processed product (kezuri-bushi)
  
  1.1 mg
• Black scraper (raw)
  
  1.1 mg
• Mirinboshi (anchovy)
  
  1.1 mg
• Tile fish (baked)
  
  1.1 mg
• Tile fish (boiled)
  
  1.1 mg
• Southern bluefin tuna (lean meat, raw)
  
  1 mg
• Yellowfin goby (raw)
  
  1 mg
• Red sea bream (wild, raw)
  
  1 mg
• Chum salmon (aramaki baked)
  
  1 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  1 mg
• Shirasuboshi (mild dried)
  
  1 mg
• Pacific Ocean perch (raw)
  
  1 mg