Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (141st - 160th) (per 100 g edible portion)

• Tilapia (raw)
  
  1.9 mg
• Mackerel (canned products, miso-ni)
  
  1.9 mg
• Ayu sweetfish (wild, viscera, raw)
  
  1.9 mg
• Fish paste product (datemaki)
  
  1.8 mg
• Squid, Processed product (seasoned and smoked)
  
  1.8 mg
• Crab, Processed product (ganzuke)
  
  1.8 mg
• Blue crab (raw)
  
  1.8 mg
• Oriental shrimp (raw)
  
  1.8 mg
• Tiger prawn (cultured, raw)
  
  1.8 mg
• Whelk (raw)
  
  1.8 mg
• Pacific cod (milt)
  
  1.8 mg
• Japanese icefish (raw)
  
  1.8 mg
• Sockeye salmon (baked)
  
  1.8 mg
• Coho salmon (cultured, raw)
  
  1.8 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1.8 mg
• Squid, Processed product (saki-ika)
  
  1.7 mg
• Shiba shrimp (raw)
  
  1.7 mg
• Scallop (boiled)
  
  1.7 mg
• Atka mackerel (raw)
  
  1.7 mg
• Alfonsino (raw)
  
  1.7 mg