Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Rainbow trout (cultured in sea, baked)
  
  6.3 mg
• Rainbow trout (cultured in sea, raw)
  
  5.8 mg
• Japanese eel (shirayaki)
  
  5.3 mg
• Pacific herring (ovary, raw)
  
  5.1 mg
• Ayu sweetfish (cultured, raw)
  
  5 mg
• Angry rockfish (raw)
  
  4.9 mg
• Japanese eel (kabayaki)
  
  4.9 mg
• Opossum shrimp (tsukudani)
  
  4.7 mg
• Firefly squid (boiled)
  
  4.5 mg
• Red sea bream (cultured, baked)
  
  4.5 mg
• Sea urchin (neri-uni)
  
  4.4 mg
• Squid, Processed product (surume)
  
  4.4 mg
• Firefly squid (raw)
  
  4.3 mg
• Pond smelt (tsukudani)
  
  4.2 mg
• Atlantic salmon (cultured, baked)
  
  4.2 mg
• With ovary (boiled)
  
  4.2 mg
• Yellowtail (young, cultured, raw)
  
  4.1 mg
• Tiger prawn (cultured, boiled)
  
  4 mg
• Japanese eel (viscera, raw)
  
  3.9 mg
• Japanese spiny lobster (raw)
  
  3.8 mg