Fishes and Shellfishes Low in Vitamin E (δ-Tocopherols) (121st - 140th) (per 100 g edible portion)

• Atlantic salmon (cultured, baked)
  
  0 mg
• Rainbow trout (cultured in sea, raw)
  
  0 mg
• Rainbow trout (cultured in sea, baked)
  
  0 mg
• Rainbow trout (cultured in freshwater, raw)
  
  0 mg
• Sockeye salmon (raw)
  
  0 mg
• Sockeye salmon (baked)
  
  0 mg
• Sockeye salmon (smoked)
  
  0 mg
• Chinook salmon (raw)
  
  0 mg
• Chinook salmon (baked)
  
  0 mg
• Mackerel (raw)
  
  0 mg
• Mackerel (boiled)
  
  0 mg
• Mackerel (baked)
  
  0 mg
• Mackerel (saba-bushi)
  
  0 mg
• Atlantic mackerel (raw)
  
  0 mg
• Atlantic mackerel (boiled)
  
  0 mg
• Atlantic mackerel (baked)
  
  0 mg
• Mackerel, Processed product (shiosaba)
  
  0 mg
• Mackerel, Processed product (hirakiboshi)
  
  0 mg
• Mackerel, Processed product (shimesaba)
  
  0 mg
• Mackerel (canned products, in brine)
  
  0 mg