Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (161st - 180th) (per 100 g edible portion)

• Ayu sweetfish (wild, baked)
  
  1.7 mg
• Fat greenling (raw)
  
  1.7 mg
• Swordtip squid (raw)
  
  1.6 mg
• Freshwater clam (raw)
  
  1.6 mg
• Striped mullet (raw)
  
  1.6 mg
• Striped jack (cultured, raw)
  
  1.6 mg
• Atlantic capelin (semi-dried, raw)
  
  1.6 mg
• Char (cultured, raw)
  
  1.6 mg
• Big-eye sardine (raw)
  
  1.6 mg
• Abalone (canned in brine)
  
  1.5 mg
• Black rockfish (raw)
  
  1.5 mg
• Southern bluefin tuna (fatty meat, raw)
  
  1.5 mg
• Bluefin tuna (fatty meat, raw)
  
  1.5 mg
• Crucian carp (boiled)
  
  1.5 mg
• Crucian carp (raw)
  
  1.5 mg
• Yellow sea bream (raw)
  
  1.5 mg
• Pacific saury (hirakiboshi)
  
  1.5 mg
• Brown sole (raw)
  
  1.5 mg
• Shirasuboshi (semi-dried)
  
  1.5 mg
• Amago salmon (cultured, raw)
  
  1.5 mg