Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (61st - 80th) (per 100 g edible portion)

• Pacific herring (raw)
  
  3.1 mg
• Silver warehou (raw)
  
  3.1 mg
• King crab (boiled)
  
  3 mg
• Sablefish (raw)
  
  3 mg
• King crab (canned in brine)
  
  2.9 mg
• Oyster (cultured, boiled)
  
  2.9 mg
• Willow shiner (raw)
  
  2.9 mg
• With ovary (raw)
  
  2.9 mg
• Common Japanese conger (steamed)
  
  2.9 mg
• Mantis shrimp (boiled)
  
  2.8 mg
• Squid, Processed product (canned with seasoning)
  
  2.8 mg
• Sakura shrimp (boiled)
  
  2.8 mg
• Turban shell (baked)
  
  2.8 mg
• Tuna, Canned product (flaked light meat in oil)
  
  2.8 mg
• Sandfish (namaboshi)
  
  2.8 mg
• Pacific saury (canned product, with seasoning)
  
  2.8 mg
• Ocellated octopus (raw)
  
  2.7 mg
• Hard clam (boiled)
  
  2.7 mg
• Short-necked clam, Canned product (in brine)
  
  2.7 mg
• Pacific herring (migaki-nishin)
  
  2.7 mg