Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (41st - 60th) (per 100 g edible portion)

• Pink salmon (salted)
  
  0.4 mg
• Chum salmon (shiozake)
  
  0.4 mg
• Chum salmon (mefun)
  
  0.4 mg
• Dried shark fin
  
  0.4 mg
• Loach (boiled)
  
  0.4 mg
• Yellowfin tuna (raw)
  
  0.4 mg
• Tuna, Canned product (flaked light meat in brine)
  
  0.4 mg
• Tuna, Canned product (flaked white meat in brine)
  
  0.4 mg
• Short-necked clam (raw)
  
  0.4 mg
• Japanese scallop (cultured, raw)
  
  0.4 mg
• Sea cucumber (raw)
  
  0.4 mg
• Sea cucumber (konowata)
  
  0.4 mg
• Fish paste product (yaki-chikuwa)
  
  0.4 mg
• Fish paste product (hanpen)
  
  0.4 mg
• Fish paste product (satsuma-age)
  
  0.4 mg
• Japanese pilchard (baked)
  
  0.5 mg
• Skipjack, Processed product (kakuni)
  
  0.5 mg
• Japanese whiting (raw)
  
  0.5 mg
• Croaker (raw)
  
  0.5 mg
• Gizzard shad (amazu-zuke)
  
  0.5 mg