Foods High in Vitamin E (α-Tocopherols) (321st - 340th) (per 100 g edible portion)

• Alfalfa sprout (raw)
  
  1.9 mg
• Osaka-shirona (leaves, boiled)
  
  1.9 mg
• Peanut (oil-roasted and salted)
  
  1.9 mg
• Chickpea (whole, oil-roasted and salted)
  
  1.9 mg
• Croissants
  
  1.9 mg
• Fish paste product (datemaki)
  
  1.8 mg
• Squid, Processed product (seasoned and smoked)
  
  1.8 mg
• Crab, Processed product (ganzuke)
  
  1.8 mg
• Blue crab (raw)
  
  1.8 mg
• Oriental shrimp (raw)
  
  1.8 mg
• Tiger prawn (cultured, raw)
  
  1.8 mg
• Whelk (raw)
  
  1.8 mg
• Pacific cod (milt)
  
  1.8 mg
• Japanese icefish (raw)
  
  1.8 mg
• Sockeye salmon (baked)
  
  1.8 mg
• Coho salmon (cultured, raw)
  
  1.8 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1.8 mg
• Mango (raw)
  
  1.8 mg
• Kyona (leaves, raw)
  
  1.8 mg
• Pumpkin, Japan (fruit, raw)
  
  1.8 mg