Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (221st - 240th) (per 100 g edible portion)

• Char (cultured, raw)
  
  1.6 mg
• Atlantic capelin (semi-dried, raw)
  
  1.6 mg
• Striped jack (cultured, raw)
  
  1.6 mg
• Striped mullet (raw)
  
  1.6 mg
• Freshwater clam (raw)
  
  1.6 mg
• Swordtip squid (raw)
  
  1.6 mg
• Fat greenling (raw)
  
  1.7 mg
• Ayu sweetfish (wild, baked)
  
  1.7 mg
• Alfonsino (raw)
  
  1.7 mg
• Atka mackerel (raw)
  
  1.7 mg
• Scallop (boiled)
  
  1.7 mg
• Shiba shrimp (raw)
  
  1.7 mg
• Squid, Processed product (saki-ika)
  
  1.7 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1.8 mg
• Coho salmon (cultured, raw)
  
  1.8 mg
• Sockeye salmon (baked)
  
  1.8 mg
• Japanese icefish (raw)
  
  1.8 mg
• Pacific cod (milt)
  
  1.8 mg
• Whelk (raw)
  
  1.8 mg
• Tiger prawn (cultured, raw)
  
  1.8 mg