Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (per 100 g edible portion)

• Big-eye flathead (raw)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Big-eye sardine (maruboshi)
  
  0.1 mg
• Lizardfish (raw)
  
  0.1 mg
• Skipjack (caught in autumn, raw)
  
  0.1 mg
• Bar-tailed flathead (raw)
  
  0.1 mg
• Black-tipped fusilier (raw)
  
  0.1 mg
• Fish paste product (naruto)
  
  0.1 mg
• Golden-thread (surimi)
  
  0.2 mg
• Japanese pilchard (namaboshi)
  
  0.2 mg
• Skipjack, Processed product (namari)
  
  0.2 mg
• Kingklip (raw)
  
  0.2 mg
• Fish paste product (mushi-kamaboko)
  
  0.2 mg
• Fish paste product (tsumire)
  
  0.2 mg
• Fish paste product (fish sausage)
  
  0.2 mg
• Horse mackerel (boiled)
  
  0.3 mg
• Atlantic horse mackerel (raw)
  
  0.3 mg
• Atlantic horse mackerel (boiled)
  
  0.3 mg
• Japanese pilchard (shioiwashi)
  
  0.3 mg
• Mezashi (raw)
  
  0.3 mg