Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (181st - 200th) (per 100 g edible portion)

• Young bluefin tuna (raw)
  
  1.2 mg
• Abalone (steamed and dried)
  
  1.2 mg
• Oyster (cultured, raw)
  
  1.2 mg
• Cockle (foot, raw)
  
  1.2 mg
• Sea squirt (raw)
  
  1.2 mg
• Tile fish (raw)
  
  1.3 mg
• Japanese sculpin (raw)
  
  1.3 mg
• Marbled sole (raw)
  
  1.3 mg
• Sockeye salmon (raw)
  
  1.3 mg
• Mackerel (boiled)
  
  1.3 mg
• Mackerel (baked)
  
  1.3 mg
• Pacific saury (raw)
  
  1.3 mg
• Crimson sea bream (raw)
  
  1.3 mg
• Pacific cod (baked)
  
  1.3 mg
• Hake (raw)
  
  1.3 mg
• Japanese abalone (raw)
  
  1.3 mg
• Topshell (canned with seasoning)
  
  1.3 mg
• Sea squirt (shiokara)
  
  1.3 mg
• Chum salmon (baked)
  
  1.4 mg
• Black sea bream (raw)
  
  1.4 mg