Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (101st - 120th) (per 100 g edible portion)

• Mackerel (canned productswith seasoning)
  
  2.4 mg
• Mackerel, Processed product (hirakiboshi)
  
  2.4 mg
• Kichiji rockfish (raw)
  
  2.4 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  2.4 mg
• Firefly squid (seasoned and smoked)
  
  2.3 mg
• Hard clam (baked)
  
  2.3 mg
• Turban shell (raw)
  
  2.3 mg
• Short-necked clam, Canned product (with seasoning)
  
  2.3 mg
• Flying fish (raw)
  
  2.3 mg
• Masu salmon (raw)
  
  2.3 mg
• Dried flounder
  
  2.3 mg
• Common Japanese conger (raw)
  
  2.3 mg
• Antarctic krill (boiled)
  
  2.2 mg
• Cuttlefish (raw)
  
  2.2 mg
• Flying squid (raw)
  
  2.2 mg
• Horsehair crab (raw)
  
  2.2 mg
• Ivory shell (raw)
  
  2.2 mg
• Masu trout (cultured, raw)
  
  2.2 mg
• Southern black cod (raw)
  
  2.2 mg
• Sandfish (raw)
  
  2.2 mg