Fishes and Shellfishes Low in Vitamin E (δ-Tocopherols) (61st - 80th) (per 100 g edible portion)

• Scorpion fish (raw)
  
  0 mg
• Japanese sculpin (raw)
  
  0 mg
• Japanese sculpin (boiled)
  
  0 mg
• Japanese sculpin (tsukudani)
  
  0 mg
• Blue marlin (raw)
  
  0 mg
• Striped marlin (raw)
  
  0 mg
• Swordfish (raw)
  
  0 mg
• Skipjack (caught in spring, raw)
  
  0 mg
• Skipjack (caught in autumn, raw)
  
  0 mg
• Frigate mackerel (raw)
  
  0 mg
• Skipjack, Processed product (namari)
  
  0 mg
• Skipjack, Processed product (namari-bushi)
  
  0 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0 mg
• Skipjack, Processed product (kakuni)
  
  0 mg
• Skipjack, Processed product (shiokara)
  
  0 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  0 mg
• Barracuda (raw)
  
  0 mg
• Barracuda (baked)
  
  0 mg
• Brown sole (raw)
  
  0 mg
• Brown sole (boiled)
  
  0 mg