Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (81st - 100th) (per 100 g edible portion)

• Walleye pollack (surimi)
  
  0.6 mg
• Loach (raw)
  
  0.6 mg
• Yellowfin goby (kanroni)
  
  0.6 mg
• Spangled emperor (raw)
  
  0.6 mg
• Bastard halibut (wild, raw)
  
  0.6 mg
• Purple puffer (raw)
  
  0.6 mg
• Japanese bluefish (boiled)
  
  0.6 mg
• Apple snail (canned in brine)
  
  0.6 mg
• Keen's gaper (siphon, raw)
  
  0.6 mg
• Fish paste product (fish ham)
  
  0.6 mg
• Horse mackerel (hirakiboshi, raw)
  
  0.7 mg
• Anglerfish (raw)
  
  0.7 mg
• Butterfish (raw)
  
  0.7 mg
• Japanese pilchard (raw)
  
  0.7 mg
• Japanese pilchard (maruboshi)
  
  0.7 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  0.7 mg
• Ray (raw)
  
  0.7 mg
• Skipjack, Processed product (shiokara)
  
  0.7 mg
• Croaker (baked)
  
  0.7 mg
• Pink salmon (raw)
  
  0.7 mg