Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (101st - 120th) (per 100 g edible portion)

• Pink salmon (canned in brine)
  
  0.7 mg
• Chum salmon (aramaki raw)
  
  0.7 mg
• Atlantic mackerel (raw)
  
  0.7 mg
• Pacific cod (salted fillet)
  
  0.7 mg
• Atka mackerel (salted)
  
  0.7 mg
• Albacore (raw)
  
  0.7 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  0.7 mg
• Pond smelt (raw)
  
  0.7 mg
• Brownstriped mackerel scad (baked)
  
  0.8 mg
• Japanese sand lance (raw)
  
  0.8 mg
• Japanese sand lance (niboshi)
  
  0.8 mg
• Japanese sand lance (tsukudani)
  
  0.8 mg
• Japanese anchovy (tazukuri)
  
  0.8 mg
• Japanese dace (raw)
  
  0.8 mg
• Pacific halibut (raw)
  
  0.8 mg
• Atlantic mackerel (baked)
  
  0.8 mg
• Pacific saury (baked)
  
  0.8 mg
• Shishamo smelt (semi-dried, raw)
  
  0.8 mg
• Pacific cod (raw)
  
  0.8 mg
• Pacific cod (denbu)
  
  0.8 mg