Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (241st - 260th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, baked)
  
  1 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.9 mg
• Scallop (raw)
  
  0.9 mg
• Bloody clam (raw)
  
  0.9 mg
• Japanese bluefish (raw)
  
  0.9 mg
• Hoki (raw)
  
  0.9 mg
• Pacific herring (ovary, salted, desalted)
  
  0.9 mg
• Japanese surfsmelt (raw)
  
  0.9 mg
• Halfbeak (raw)
  
  0.9 mg
• Blue shark (raw)
  
  0.9 mg
• Mackerel (saba-bushi)
  
  0.9 mg
• Mackerel (raw)
  
  0.9 mg
• Pink salmon (baked)
  
  0.9 mg
• Amberjack (raw)
  
  0.9 mg
• Barracuda (baked)
  
  0.9 mg
• Barracuda (raw)
  
  0.9 mg
• Blue marlin (raw)
  
  0.9 mg
• Pale chub (raw)
  
  0.9 mg
• Mirinboshi (japanese pilchard)
  
  0.9 mg
• Japanese anchovy (niboshi)
  
  0.9 mg