Fishes and Shellfishes Low in Vitamin E (γ-Tocopherols) (361st - 380th) (per 100 g edible portion)

• Fish paste product (fish sausage)
  
  0.1 mg
• Ayu sweetfish (cultured, baked)
  
  0.2 mg
• Tatamiiwashi
  
  0.2 mg
• Shrimp, Processed product (tsukudani)
  
  0.2 mg
• Crab, Processed product (ganzuke)
  
  0.2 mg
• Ayu sweetfish (uruka)
  
  0.3 mg
• Mackerel (canned products, miso-ni)
  
  0.3 mg
• Pacific herring (migaki-nishin)
  
  0.3 mg
• Squid, Processed product (kiriika-ameni)
  
  0.3 mg
• Fish paste product (sumaki-kamaboko)
  
  0.3 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.4 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.4 mg
• Fish paste product (satsuma-age)
  
  0.6 mg
• Fish paste product (fish ham)
  
  0.6 mg
• Crucian carp (kanroni)
  
  0.7 mg
• Fish paste product (yaki-chikuwa)
  
  0.7 mg
• Fish paste product (hanpen)
  
  0.7 mg
• Fish paste product (datemaki)
  
  0.8 mg
• Mirinboshi (japanese pilchard)
  
  1.2 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  1.2 mg