Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (121st - 140th) (per 100 g edible portion)

• Dogfish (raw)
  
  2.2 mg
• Japanese common squid (raw)
  
  2.1 mg
• Snow crab (raw)
  
  2.1 mg
• Yellowtail (mature, baked)
  
  2.1 mg
• Pacific herring (hirakiboshi)
  
  2.1 mg
• Atlantic capelin (semi-dried, baked)
  
  2.1 mg
• Japanese pilchard, Canned product (with seasoning)
  
  2.1 mg
• Japanese parrot fish (raw)
  
  2.1 mg
• Snow crab (canned in brine)
  
  2 mg
• Yellowtail (mature, raw)
  
  2 mg
• Carp (cultured, boiled)
  
  2 mg
• Carp (cultured, raw)
  
  2 mg
• Brown sole (boiled)
  
  2 mg
• Common octopus (boiled)
  
  1.9 mg
• Common octopus (raw)
  
  1.9 mg
• Squid, Processed product (kiriika-ameni)
  
  1.9 mg
• Firefly squid (tsukudani)
  
  1.9 mg
• King crab (raw)
  
  1.9 mg
• Hard clam (tsukudani)
  
  1.9 mg
• Barracouta (raw)
  
  1.9 mg