Fishes and Shellfishes High in Vitamin E (γ-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Pacific herring (migaki-nishin)
  
  0.3 mg
• Mackerel (canned products, miso-ni)
  
  0.3 mg
• Ayu sweetfish (uruka)
  
  0.3 mg
• Crab, Processed product (ganzuke)
  
  0.2 mg
• Shrimp, Processed product (tsukudani)
  
  0.2 mg
• Tatamiiwashi
  
  0.2 mg
• Ayu sweetfish (cultured, baked)
  
  0.2 mg
• Fish paste product (fish sausage)
  
  0.1 mg
• Fish paste product (tsumire)
  
  0.1 mg
• Squid, Processed product (shiokara)
  
  0.1 mg
• Squid, Processed product (ika-arare)
  
  0.1 mg
• Squid, Processed product (seasoned and smoked)
  
  0.1 mg
• Firefly squid (tsukudani)
  
  0.1 mg
• Firefly squid (seasoned and smoked)
  
  0.1 mg
• Firefly squid (boiled)
  
  0.1 mg
• Firefly squid (raw)
  
  0.1 mg
• Japanese common squid (baked)
  
  0.1 mg
• Japanese common squid (boiled)
  
  0.1 mg
• Japanese common squid (raw)
  
  0.1 mg
• Giant tiger shrimp (cultured, raw)
  
  0.1 mg