Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (321st - 340th) (per 100 g edible portion)
- With ovary (raw)
- Willow shiner (raw)
- Oyster (cultured, boiled)
- King crab (canned in brine)
- Sablefish (raw)
- King crab (boiled)
- Silver warehou (raw)
- Pacific herring (raw)
- Tiger prawn (cultured, baked)
- Ayu sweetfish (wild, viscera, baked)
- Mackerel (canned products, in brine)
- Swordfish (raw)
- Masu salmon (baked)
- Chinook salmon (raw)
- Red sea bream (cultured, boiled)
- Squid, Processed product (shiokara)
- Matsubara's red rockfish (raw)
- Japanese sculpin (tsukudani)
- Atlantic salmon (cultured, raw)
- Northern shrimp (raw)