Fishes and Shellfishes Low in Vitamin E (δ-Tocopherols) (261st - 280th) (per 100 g edible portion)

• Japanese scallop (cultured, raw)
  
  0 mg
• Apple snail (canned in brine)
  
  0 mg
• Oyster (cultured, raw)
  
  0 mg
• Oyster (cultured, boiled)
  
  0 mg
• Turban shell (raw)
  
  0 mg
• Turban shell (baked)
  
  0 mg
• Freshwater clam (raw)
  
  0 mg
• Pen shell (adductor muscle, raw)
  
  0 mg
• Pond snail (raw)
  
  0 mg
• Whelk (raw)
  
  0 mg
• Japanese abalone (raw)
  
  0 mg
• Topshell (canned with seasoning)
  
  0 mg
• Cockle (foot, raw)
  
  0 mg
• Ivory shell (raw)
  
  0 mg
• Hen clam (raw)
  
  0 mg
• Hard clam (raw)
  
  0 mg
• Hard clam (boiled)
  
  0 mg
• Hard clam (baked)
  
  0 mg
• Hard clam (tsukudani)
  
  0 mg
• Common shield-clam (raw)
  
  0 mg