Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (81st - 100th) (per 100 g edible portion)

• Coho salmon (cultured, baked)
  
  2.7 mg
• Tatamiiwashi
  
  2.7 mg
• Japanese common squid (baked)
  
  2.6 mg
• Snow crab (boiled)
  
  2.6 mg
• Skipjack, Canned product (flaked meat in oil)
  
  2.6 mg
• Japanese pilchard, Canned product (in brine)
  
  2.6 mg
• Antarctic krill (raw)
  
  2.5 mg
• Japanese common squid (boiled)
  
  2.5 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  2.5 mg
• Ark shell (canned with seasoning)
  
  2.5 mg
• Adductor muscle (niboshi)
  
  2.5 mg
• Abalone (shiokara)
  
  2.5 mg
• Gizzard shad (raw)
  
  2.5 mg
• Brown sole (baked)
  
  2.5 mg
• Japanese sculpin (boiled)
  
  2.5 mg
• Opossum shrimp (shiokara)
  
  2.4 mg
• Lamprey (dried)
  
  2.4 mg
• Yellowfin goby (tsukudani)
  
  2.4 mg
• Red sea bream (cultured, raw)
  
  2.4 mg
• Pacific saury (canned product, kabayaki)
  
  2.4 mg