Fishes and Shellfishes High in Vitamin E (γ-Tocopherols) (per 100 g edible portion)

• Tuna, Canned product (flaked light meat in oil)
  
  16.8 mg
• Skipjack, Canned product (flaked meat in oil)
  
  14.9 mg
• Japanese pilchard, Canned product (in oil)
  
  9.2 mg
• Sea urchin (neri-uni)
  
  7.7 mg
• Tuna, Canned product (flaked white meat in oil)
  
  7.6 mg
• Oyster (canned in oil, smoked)
  
  6.7 mg
• Sea urchin (tsubu-uni)
  
  4.9 mg
• Mirinboshi (anchovy)
  
  1.8 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  1.2 mg
• Mirinboshi (japanese pilchard)
  
  1.2 mg
• Fish paste product (datemaki)
  
  0.8 mg
• Fish paste product (hanpen)
  
  0.7 mg
• Fish paste product (yaki-chikuwa)
  
  0.7 mg
• Crucian carp (kanroni)
  
  0.7 mg
• Fish paste product (fish ham)
  
  0.6 mg
• Fish paste product (satsuma-age)
  
  0.6 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.4 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.4 mg
• Fish paste product (sumaki-kamaboko)
  
  0.3 mg
• Squid, Processed product (kiriika-ameni)
  
  0.3 mg