Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (301st - 320th) (per 100 g edible portion)

• Japanese common squid (boiled)
  
  2.5 mg
• Antarctic krill (raw)
  
  2.5 mg
• Japanese pilchard, Canned product (in brine)
  
  2.6 mg
• Skipjack, Canned product (flaked meat in oil)
  
  2.6 mg
• Snow crab (boiled)
  
  2.6 mg
• Japanese common squid (baked)
  
  2.6 mg
• Tatamiiwashi
  
  2.7 mg
• Coho salmon (cultured, baked)
  
  2.7 mg
• Pacific herring (migaki-nishin)
  
  2.7 mg
• Short-necked clam, Canned product (in brine)
  
  2.7 mg
• Hard clam (boiled)
  
  2.7 mg
• Ocellated octopus (raw)
  
  2.7 mg
• Pacific saury (canned product, with seasoning)
  
  2.8 mg
• Sandfish (namaboshi)
  
  2.8 mg
• Tuna, Canned product (flaked light meat in oil)
  
  2.8 mg
• Turban shell (baked)
  
  2.8 mg
• Sakura shrimp (boiled)
  
  2.8 mg
• Squid, Processed product (canned with seasoning)
  
  2.8 mg
• Mantis shrimp (boiled)
  
  2.8 mg
• Common Japanese conger (steamed)
  
  2.9 mg