Foods High in Vitamin E (α-Tocopherols) (781st - 800th) (per 100 g edible portion)

• Bastard halibut (wild, raw)
  
  0.6 mg
• Spangled emperor (raw)
  
  0.6 mg
• Yellowfin goby (kanroni)
  
  0.6 mg
• Loach (raw)
  
  0.6 mg
• Walleye pollack (surimi)
  
  0.6 mg
• Sole (raw)
  
  0.6 mg
• Atlantic mackerel (boiled)
  
  0.6 mg
• Chum salmon (canned in brine)
  
  0.6 mg
• Filefish (raw)
  
  0.6 mg
• Golden-thread (raw)
  
  0.6 mg
• Brownstriped mackerel scad (raw)
  
  0.6 mg
• Horse mackerel (baked)
  
  0.6 mg
• Gagome-konbu (dried)
  
  0.6 mg
• Arame (steamed and dried)
  
  0.6 mg
• Mangosteen (raw)
  
  0.6 mg
• Japanese plums (raw)
  
  0.6 mg
• Chinese quinces (raw)
  
  0.6 mg
• Akebia (peel, raw)
  
  0.6 mg
• East Indian lotus root (rhizome, boiled)
  
  0.6 mg
• East Indian lotus root (rhizome, raw)
  
  0.6 mg