Fishes and Shellfishes Low in Vitamin E (δ-Tocopherols) (81st - 100th) (per 100 g edible portion)

• Brown sole (baked)
  
  0 mg
• Marbled sole (raw)
  
  0 mg
• With ovary (raw)
  
  0 mg
• With ovary (boiled)
  
  0 mg
• Dried flounder
  
  0 mg
• Filefish (raw)
  
  0 mg
• Amberjack (raw)
  
  0 mg
• Japanese whiting (raw)
  
  0 mg
• Kichiji rockfish (raw)
  
  0 mg
• Blue sprat (raw)
  
  0 mg
• Caviar (salted product)
  
  0 mg
• Kingklip (raw)
  
  0 mg
• Sablefish (raw)
  
  0 mg
• Alfonsino (raw)
  
  0 mg
• Croaker (raw)
  
  0 mg
• Croaker (baked)
  
  0 mg
• Carp (cultured, raw)
  
  0 mg
• Carp (cultured, boiled)
  
  0 mg
• Carp (cultured, viscera, raw)
  
  0 mg
• Bar-tailed flathead (raw)
  
  0 mg