Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (321st - 340th) (per 100 g edible portion)

• Crucian carp (kanroni)
  
  0.5 mg
• Pacific herring (smoked)
  
  0.5 mg
• Japanese argentine (raw)
  
  0.5 mg
• Walleye pollack (raw)
  
  0.5 mg
• Dolphinfish (raw)
  
  0.5 mg
• Pacific saury (mirinboshi)
  
  0.5 mg
• Mackerel, Processed product (shimesaba)
  
  0.5 mg
• Mackerel, Processed product (shiosaba)
  
  0.5 mg
• Gizzard shad (amazu-zuke)
  
  0.5 mg
• Croaker (raw)
  
  0.5 mg
• Japanese whiting (raw)
  
  0.5 mg
• Skipjack, Processed product (kakuni)
  
  0.5 mg
• Japanese pilchard (baked)
  
  0.5 mg
• Fish paste product (satsuma-age)
  
  0.4 mg
• Fish paste product (hanpen)
  
  0.4 mg
• Fish paste product (yaki-chikuwa)
  
  0.4 mg
• Sea cucumber (konowata)
  
  0.4 mg
• Sea cucumber (raw)
  
  0.4 mg
• Japanese scallop (cultured, raw)
  
  0.4 mg
• Short-necked clam (raw)
  
  0.4 mg