Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (301st - 320th) (per 100 g edible portion)

• Apple snail (canned in brine)
  
  0.6 mg
• Japanese bluefish (boiled)
  
  0.6 mg
• Purple puffer (raw)
  
  0.6 mg
• Bastard halibut (wild, raw)
  
  0.6 mg
• Spangled emperor (raw)
  
  0.6 mg
• Yellowfin goby (kanroni)
  
  0.6 mg
• Loach (raw)
  
  0.6 mg
• Walleye pollack (surimi)
  
  0.6 mg
• Sole (raw)
  
  0.6 mg
• Atlantic mackerel (boiled)
  
  0.6 mg
• Chum salmon (canned in brine)
  
  0.6 mg
• Filefish (raw)
  
  0.6 mg
• Golden-thread (raw)
  
  0.6 mg
• Brownstriped mackerel scad (raw)
  
  0.6 mg
• Horse mackerel (baked)
  
  0.6 mg
• Common shield-clam (raw)
  
  0.5 mg
• Hard clam (raw)
  
  0.5 mg
• Pond snail (raw)
  
  0.5 mg
• Abalone (raw)
  
  0.5 mg
• Gurnard (raw)
  
  0.5 mg