Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Scorpion fish (raw)
  
  0.3 mg
• Skipjack (caught in spring, raw)
  
  0.3 mg
• Blue sprat (raw)
  
  0.3 mg
• Spanish mackerel (raw)
  
  0.3 mg
• Pacific cod (dried split)
  
  0.3 mg
• Big-eye tuna (raw)
  
  0.3 mg
• Fish paste product (kobumaki-kamaboko)
  
  0.3 mg
• Fish paste product (sumaki-kamaboko)
  
  0.3 mg
• Fish paste product (yakinuki-kamaboko)
  
  0.3 mg
• Horse mackerel (raw)
  
  0.4 mg
• Atlantic horse mackerel (baked)
  
  0.4 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.4 mg
• Japanese sand lance (ameni)
  
  0.4 mg
• Japanese anchovy (raw)
  
  0.4 mg
• Japanese pilchard (boiled)
  
  0.4 mg
• Mezashi (baked)
  
  0.4 mg
• Devil stinger (raw)
  
  0.4 mg
• Skipjack, Processed product (namari-bushi)
  
  0.4 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.4 mg
• Blue sprat (seasoned and dried)
  
  0.4 mg