Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (41st - 60th) (per 100 g edible portion)

• Lamprey (raw)
  
  3.8 mg
• Chinook salmon (baked)
  
  3.8 mg
• Carp (cultured, viscera, raw)
  
  3.8 mg
• Horsehair crab (boiled)
  
  3.7 mg
• Sea urchin (tsubu-uni)
  
  3.6 mg
• Sea urchin (raw gonads)
  
  3.6 mg
• Pond smelt (ameni)
  
  3.6 mg
• Sakura shrimp (niboshi)
  
  3.4 mg
• Northern shrimp (raw)
  
  3.4 mg
• Atlantic salmon (cultured, raw)
  
  3.4 mg
• Japanese sculpin (tsukudani)
  
  3.4 mg
• Matsubara's red rockfish (raw)
  
  3.4 mg
• Squid, Processed product (shiokara)
  
  3.3 mg
• Red sea bream (cultured, boiled)
  
  3.3 mg
• Chinook salmon (raw)
  
  3.3 mg
• Masu salmon (baked)
  
  3.3 mg
• Swordfish (raw)
  
  3.3 mg
• Mackerel (canned products, in brine)
  
  3.2 mg
• Ayu sweetfish (wild, viscera, baked)
  
  3.2 mg
• Tiger prawn (cultured, baked)
  
  3.1 mg