Fishes and Shellfishes Low in Vitamin E (γ-Tocopherols) (301st - 320th) (per 100 g edible portion)

• Tile fish (boiled)
  
  Tr
• Tile fish (baked)
  
  Tr
• Japanese sand lance (raw)
  
  Tr
• Japanese sand lance (niboshi)
  
  Tr
• Japanese pilchard (raw)
  
  Tr
• Japanese pilchard (boiled)
  
  Tr
• Japanese pilchard (baked)
  
  Tr
• Shirasuboshi (mild dried)
  
  Tr
• Shirasuboshi (semi-dried)
  
  Tr
• Japanese eel (viscera, raw)
  
  Tr
• Japanese sculpin (tsukudani)
  
  Tr
• Carp (cultured, raw)
  
  Tr
• Carp (cultured, boiled)
  
  Tr
• Coho salmon (cultured, raw)
  
  Tr
• Coho salmon (cultured, baked)
  
  Tr
• Chum salmon (raw)
  
  Tr
• Chum salmon (boiled)
  
  Tr
• Chum salmon (baked)
  
  Tr
• Chum salmon (sujiko)
  
  Tr
• Shishamo smelt (semi-dried, raw)
  
  Tr