Fishes and Shellfishes Low in Vitamin E (γ-Tocopherols) (241st - 260th) (per 100 g edible portion)

• Hard clam (tsukudani)
  
  0 mg
• Common shield-clam (raw)
  
  0 mg
• Scallop (raw)
  
  0 mg
• Scallop (boiled)
  
  0 mg
• Adductor muscle (raw)
  
  0 mg
• Adductor muscle (niboshi)
  
  0 mg
• Adductor muscle (canned in brine)
  
  0 mg
• Surf clam (raw)
  
  0 mg
• Keen's gaper (siphon, raw)
  
  0 mg
• Ark shell (canned with seasoning)
  
  0 mg
• Northern shrimp (raw)
  
  0 mg
• Japanese spiny lobster (raw)
  
  0 mg
• Tiger prawn (cultured, raw)
  
  0 mg
• Tiger prawn (cultured, boiled)
  
  0 mg
• Tiger prawn (cultured, baked)
  
  0 mg
• Sakura shrimp (boiled)
  
  0 mg
• Oriental shrimp (raw)
  
  0 mg
• Shiba shrimp (raw)
  
  0 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  0 mg
• Blue crab (raw)
  
  0 mg