Fishes and Shellfishes Low in Vitamin E (δ-Tocopherols) (per 100 g edible portion)

• Fat greenling (raw)
  
  0 mg
• Matsubara's red rockfish (raw)
  
  0 mg
• Horse mackerel (hirakiboshi, raw)
  
  0 mg
• Horse mackerel (hirakiboshi, baked)
  
  0 mg
• Brownstriped mackerel scad (raw)
  
  0 mg
• Brownstriped mackerel scad (baked)
  
  0 mg
• Common Japanese conger (raw)
  
  0 mg
• Common Japanese conger (steamed)
  
  0 mg
• Amago salmon (cultured, raw)
  
  0 mg
• Tile fish (boiled)
  
  0 mg
• Tile fish (baked)
  
  0 mg
• Ayu sweetfish (wild, raw)
  
  0 mg
• Ayu sweetfish (wild, baked)
  
  0 mg
• Ayu sweetfish (wild, viscera, raw)
  
  0 mg
• Ayu sweetfish (wild, viscera, baked)
  
  0 mg
• Ayu sweetfish (cultured, raw)
  
  0 mg
• Ayu sweetfish (cultured, baked)
  
  0 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0 mg
• Pacific Ocean perch (raw)
  
  0 mg