Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (341st - 360th) (per 100 g edible portion)

• Sakura shrimp (niboshi)
  
  3.4 mg
• Pond smelt (ameni)
  
  3.6 mg
• Sea urchin (raw gonads)
  
  3.6 mg
• Sea urchin (tsubu-uni)
  
  3.6 mg
• Horsehair crab (boiled)
  
  3.7 mg
• Carp (cultured, viscera, raw)
  
  3.8 mg
• Chinook salmon (baked)
  
  3.8 mg
• Lamprey (raw)
  
  3.8 mg
• Japanese spiny lobster (raw)
  
  3.8 mg
• Japanese eel (viscera, raw)
  
  3.9 mg
• Tiger prawn (cultured, boiled)
  
  4 mg
• Yellowtail (young, cultured, raw)
  
  4.1 mg
• With ovary (boiled)
  
  4.2 mg
• Atlantic salmon (cultured, baked)
  
  4.2 mg
• Pond smelt (tsukudani)
  
  4.2 mg
• Firefly squid (raw)
  
  4.3 mg
• Squid, Processed product (surume)
  
  4.4 mg
• Sea urchin (neri-uni)
  
  4.4 mg
• Red sea bream (cultured, baked)
  
  4.5 mg
• Firefly squid (boiled)
  
  4.5 mg