Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (121st - 140th) (per 100 g edible portion)

• Ocellate puffer (cultured, raw)
  
  0.8 mg
• Bluefin tuna (lean meat, raw)
  
  0.8 mg
• Southern blue whiting (raw)
  
  0.8 mg
• Girella (raw)
  
  0.8 mg
• Jackknife clam (raw)
  
  0.8 mg
• Pen shell (adductor muscle, raw)
  
  0.8 mg
• Hen clam (raw)
  
  0.8 mg
• Three-line grunt (raw)
  
  0.9 mg
• Japanese anchovy (niboshi)
  
  0.9 mg
• Mirinboshi (japanese pilchard)
  
  0.9 mg
• Pale chub (raw)
  
  0.9 mg
• Blue marlin (raw)
  
  0.9 mg
• Barracuda (raw)
  
  0.9 mg
• Barracuda (baked)
  
  0.9 mg
• Amberjack (raw)
  
  0.9 mg
• Pink salmon (baked)
  
  0.9 mg
• Mackerel (raw)
  
  0.9 mg
• Mackerel (saba-bushi)
  
  0.9 mg
• Blue shark (raw)
  
  0.9 mg
• Halfbeak (raw)
  
  0.9 mg