Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (261st - 280th) (per 100 g edible portion)

• Japanese parrot fish (raw)
  
  2.1 mg
• Japanese pilchard, Canned product (with seasoning)
  
  2.1 mg
• Atlantic capelin (semi-dried, baked)
  
  2.1 mg
• Pacific herring (hirakiboshi)
  
  2.1 mg
• Yellowtail (mature, baked)
  
  2.1 mg
• Snow crab (raw)
  
  2.1 mg
• Japanese common squid (raw)
  
  2.1 mg
• Dogfish (raw)
  
  2.2 mg
• Sandfish (raw)
  
  2.2 mg
• Southern black cod (raw)
  
  2.2 mg
• Masu trout (cultured, raw)
  
  2.2 mg
• Ivory shell (raw)
  
  2.2 mg
• Horsehair crab (raw)
  
  2.2 mg
• Flying squid (raw)
  
  2.2 mg
• Cuttlefish (raw)
  
  2.2 mg
• Antarctic krill (boiled)
  
  2.2 mg
• Common Japanese conger (raw)
  
  2.3 mg
• Dried flounder
  
  2.3 mg
• Masu salmon (raw)
  
  2.3 mg
• Flying fish (raw)
  
  2.3 mg