Fishes and Shellfishes Low in Vitamin E (δ-Tocopherols) (321st - 340th) (per 100 g edible portion)

• Spear squid (raw)
  
  0 mg
• Squid, Processed product (surume)
  
  0 mg
• Squid, Processed product (saki-ika)
  
  0 mg
• Squid, Processed product (seasoned and smoked)
  
  0 mg
• Squid, Processed product (kiriika-ameni)
  
  0 mg
• Squid, Processed product (ika-arare)
  
  0 mg
• Squid, Processed product (shiokara)
  
  0 mg
• Squid, Processed product (canned with seasoning)
  
  0 mg
• Ocellated octopus (raw)
  
  0 mg
• Common octopus (raw)
  
  0 mg
• Common octopus (boiled)
  
  0 mg
• Opossum shrimp (tsukudani)
  
  0 mg
• Opossum shrimp (shiokara)
  
  0 mg
• Sea urchin (raw gonads)
  
  0 mg
• Antarctic krill (raw)
  
  0 mg
• Antarctic krill (boiled)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Mantis shrimp (boiled)
  
  0 mg
• Sea cucumber (raw)
  
  0 mg
• Sea cucumber (konowata)
  
  0 mg