Fishes and Shellfishes Low in Vitamin E (β-Tocopherols) (361st - 380th) (per 100 g edible portion)

• Tatamiiwashi
  
  Tr
• Carp (cultured, raw)
  
  Tr
• Carp (cultured, boiled)
  
  Tr
• Carp (cultured, viscera, raw)
  
  Tr
• Coho salmon (cultured, raw)
  
  Tr
• Coho salmon (cultured, baked)
  
  Tr
• Rainbow trout (cultured in freshwater, raw)
  
  Tr
• Mackerel (canned products, miso-ni)
  
  Tr
• Catfish (raw)
  
  Tr
• Freshwater clam (raw)
  
  Tr
• Cuttlefish (raw)
  
  Tr
• Fish paste product (satsuma-age)
  
  Tr
• Ayu sweetfish (cultured, raw)
  
  0.1 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0.1 mg
• Ayu sweetfish (uruka)
  
  0.1 mg
• Japanese pilchard, Canned product (in oil)
  
  0.1 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.1 mg
• Tilapia (raw)
  
  0.1 mg
• Tuna, Canned product (flaked white meat in oil)
  
  0.1 mg
• Short-necked clam, Canned product (in brine)
  
  0.1 mg