Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (261st - 280th) (per 100 g edible portion)

• Three-line grunt (raw)
  
  0.9 mg
• Hen clam (raw)
  
  0.8 mg
• Pen shell (adductor muscle, raw)
  
  0.8 mg
• Jackknife clam (raw)
  
  0.8 mg
• Girella (raw)
  
  0.8 mg
• Southern blue whiting (raw)
  
  0.8 mg
• Bluefin tuna (lean meat, raw)
  
  0.8 mg
• Ocellate puffer (cultured, raw)
  
  0.8 mg
• Pacific cod (denbu)
  
  0.8 mg
• Pacific cod (raw)
  
  0.8 mg
• Shishamo smelt (semi-dried, raw)
  
  0.8 mg
• Pacific saury (baked)
  
  0.8 mg
• Atlantic mackerel (baked)
  
  0.8 mg
• Pacific halibut (raw)
  
  0.8 mg
• Japanese dace (raw)
  
  0.8 mg
• Japanese anchovy (tazukuri)
  
  0.8 mg
• Japanese sand lance (tsukudani)
  
  0.8 mg
• Japanese sand lance (niboshi)
  
  0.8 mg
• Japanese sand lance (raw)
  
  0.8 mg
• Brownstriped mackerel scad (baked)
  
  0.8 mg