Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (161st - 180th) (per 100 g edible portion)

• Chum salmon (boiled)
  
  1.1 mg
• Spanish mackerel (baked)
  
  1.1 mg
• Shishamo smelt (semi-dried, baked)
  
  1.1 mg
• Walleye pollack (sukimidara)
  
  1.1 mg
• Conger pike (raw)
  
  1.1 mg
• Atka mackerel (hirakiboshi)
  
  1.1 mg
• Mussel (raw)
  
  1.1 mg
• Adductor muscle (raw)
  
  1.1 mg
• Adductor muscle (canned in brine)
  
  1.1 mg
• Squid, Processed product (ika-arare)
  
  1.1 mg
• Brownstriped mackerel scad (kusaya)
  
  1.2 mg
• Ayu sweetfish (wild, raw)
  
  1.2 mg
• Striped marlin (raw)
  
  1.2 mg
• Frigate mackerel (raw)
  
  1.2 mg
• Skipjack, Processed product (katsuo-bushi)
  
  1.2 mg
• Chum salmon (raw)
  
  1.2 mg
• Rainbow trout (cultured in freshwater, raw)
  
  1.2 mg
• Sockeye salmon (smoked)
  
  1.2 mg
• Japanese seaperch (raw)
  
  1.2 mg
• Hairtail (raw)
  
  1.2 mg