Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (201st - 220th) (per 100 g edible portion)

• Yellowstriped butterfish (raw)
  
  1.4 mg
• Goldstriped amberjack (raw)
  
  1.4 mg
• Bastard halibut (cultured, raw)
  
  1.4 mg
• Silver pomfret (raw)
  
  1.4 mg
• Short-necked clam (tsukudani)
  
  1.4 mg
• Surf clam (raw)
  
  1.4 mg
• Giant tiger shrimp (cultured, raw)
  
  1.4 mg
• Spear squid (raw)
  
  1.4 mg
• Amago salmon (cultured, raw)
  
  1.5 mg
• Shirasuboshi (semi-dried)
  
  1.5 mg
• Brown sole (raw)
  
  1.5 mg
• Pacific saury (hirakiboshi)
  
  1.5 mg
• Yellow sea bream (raw)
  
  1.5 mg
• Crucian carp (raw)
  
  1.5 mg
• Crucian carp (boiled)
  
  1.5 mg
• Bluefin tuna (fatty meat, raw)
  
  1.5 mg
• Southern bluefin tuna (fatty meat, raw)
  
  1.5 mg
• Black rockfish (raw)
  
  1.5 mg
• Abalone (canned in brine)
  
  1.5 mg
• Big-eye sardine (raw)
  
  1.6 mg