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

• Tatamiiwashi
  
  Tr
• Mirinboshi (japanese pilchard)
  
  Tr
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  Tr
• Coho salmon (cultured, raw)
  
  Tr
• Coho salmon (cultured, baked)
  
  Tr
• Yellowtail (young, cultured, raw)
  
  Tr
• Cuttlefish (raw)
  
  Tr
• Japanese anchovy (niboshi)
  
  0.1 mg
• Mirinboshi (anchovy)
  
  0.1 mg
• Blue sprat (seasoned and dried)
  
  0.1 mg
• Tuna, Canned product (flaked white meat in oil)
  
  0.1 mg
• Fish paste product (sumaki-kamaboko)
  
  0.1 mg
• Fish paste product (yaki-chikuwa)
  
  0.1 mg
• Fish paste product (datemaki)
  
  0.1 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.2 mg
• Mackerel (canned products, miso-ni)
  
  0.2 mg
• Fish paste product (hanpen)
  
  0.2 mg
• Fish paste product (fish ham)
  
  0.2 mg
• Crucian carp (kanroni)
  
  0.3 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.3 mg