Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (61st - 80th) (per 100 g edible portion)

• Mackerel, Processed product (shiosaba)
  
  0.5 mg
• Mackerel, Processed product (shimesaba)
  
  0.5 mg
• Pacific saury (mirinboshi)
  
  0.5 mg
• Dolphinfish (raw)
  
  0.5 mg
• Walleye pollack (raw)
  
  0.5 mg
• Japanese argentine (raw)
  
  0.5 mg
• Pacific herring (smoked)
  
  0.5 mg
• Crucian carp (kanroni)
  
  0.5 mg
• Gurnard (raw)
  
  0.5 mg
• Abalone (raw)
  
  0.5 mg
• Pond snail (raw)
  
  0.5 mg
• Hard clam (raw)
  
  0.5 mg
• Common shield-clam (raw)
  
  0.5 mg
• Horse mackerel (baked)
  
  0.6 mg
• Brownstriped mackerel scad (raw)
  
  0.6 mg
• Golden-thread (raw)
  
  0.6 mg
• Filefish (raw)
  
  0.6 mg
• Chum salmon (canned in brine)
  
  0.6 mg
• Atlantic mackerel (boiled)
  
  0.6 mg
• Sole (raw)
  
  0.6 mg