Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (281st - 300th) (per 100 g edible portion)

• Short-necked clam, Canned product (with seasoning)
  
  2.3 mg
• Turban shell (raw)
  
  2.3 mg
• Hard clam (baked)
  
  2.3 mg
• Firefly squid (seasoned and smoked)
  
  2.3 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  2.4 mg
• Kichiji rockfish (raw)
  
  2.4 mg
• Mackerel, Processed product (hirakiboshi)
  
  2.4 mg
• Mackerel (canned productswith seasoning)
  
  2.4 mg
• Pacific saury (canned product, kabayaki)
  
  2.4 mg
• Red sea bream (cultured, raw)
  
  2.4 mg
• Yellowfin goby (tsukudani)
  
  2.4 mg
• Lamprey (dried)
  
  2.4 mg
• Opossum shrimp (shiokara)
  
  2.4 mg
• Japanese sculpin (boiled)
  
  2.5 mg
• Brown sole (baked)
  
  2.5 mg
• Gizzard shad (raw)
  
  2.5 mg
• Abalone (shiokara)
  
  2.5 mg
• Adductor muscle (niboshi)
  
  2.5 mg
• Ark shell (canned with seasoning)
  
  2.5 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  2.5 mg