Fishes and Shellfishes Low in Vitamin E (γ-Tocopherols) (321st - 340th) (per 100 g edible portion)

• Shishamo smelt (semi-dried, baked)
  
  Tr
• Japanese icefish (raw)
  
  Tr
• Walleye pollack (tarako, raw)
  
  Tr
• Walleye pollack (tarako, baked)
  
  Tr
• Pond smelt (raw)
  
  Tr
• Cuttlefish (raw)
  
  Tr
• Squid, Processed product (surume)
  
  Tr
• Sea urchin (raw gonads)
  
  Tr
• Brownstriped mackerel scad (hirakiboshi)
  
  0.1 mg
• Ayu sweetfish (cultured, raw)
  
  0.1 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0.1 mg
• Anglerfish (liver, raw)
  
  0.1 mg
• Japanese anchovy (niboshi)
  
  0.1 mg
• Japanese eel (cultured, raw)
  
  0.1 mg
• Japanese eel (shirayaki)
  
  0.1 mg
• Japanese eel (kabayaki)
  
  0.1 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.1 mg
• Skipjack, Processed product (kakuni)
  
  0.1 mg
• Blue sprat (seasoned and dried)
  
  0.1 mg
• Carp (cultured, viscera, raw)
  
  0.1 mg