Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (241st - 260th) (per 100 g edible portion)

• Oriental shrimp (raw)
  
  1.8 mg
• Blue crab (raw)
  
  1.8 mg
• Crab, Processed product (ganzuke)
  
  1.8 mg
• Squid, Processed product (seasoned and smoked)
  
  1.8 mg
• Fish paste product (datemaki)
  
  1.8 mg
• Ayu sweetfish (wild, viscera, raw)
  
  1.9 mg
• Mackerel (canned products, miso-ni)
  
  1.9 mg
• Tilapia (raw)
  
  1.9 mg
• Barracouta (raw)
  
  1.9 mg
• Hard clam (tsukudani)
  
  1.9 mg
• King crab (raw)
  
  1.9 mg
• Firefly squid (tsukudani)
  
  1.9 mg
• Squid, Processed product (kiriika-ameni)
  
  1.9 mg
• Common octopus (raw)
  
  1.9 mg
• Common octopus (boiled)
  
  1.9 mg
• Brown sole (boiled)
  
  2 mg
• Carp (cultured, raw)
  
  2 mg
• Carp (cultured, boiled)
  
  2 mg
• Yellowtail (mature, raw)
  
  2 mg
• Snow crab (canned in brine)
  
  2 mg