Foods High in Vitamin E (α-Tocopherols) (661st - 680th) (per 100 g edible portion)

• Pacific cod (raw)
  
  0.8 mg
• Shishamo smelt (semi-dried, raw)
  
  0.8 mg
• Pacific saury (baked)
  
  0.8 mg
• Atlantic mackerel (baked)
  
  0.8 mg
• Pacific halibut (raw)
  
  0.8 mg
• Japanese dace (raw)
  
  0.8 mg
• Japanese anchovy (tazukuri)
  
  0.8 mg
• Japanese sand lance (tsukudani)
  
  0.8 mg
• Japanese sand lance (niboshi)
  
  0.8 mg
• Japanese sand lance (raw)
  
  0.8 mg
• Brownstriped mackerel scad (baked)
  
  0.8 mg
• Kezuri-konbu
  
  0.8 mg
• Raspberry (raw)
  
  0.8 mg
• Scallion (bulb, raw)
  
  0.8 mg
• Green sweet pepper (fruit, raw)
  
  0.8 mg
• Kuki-ninniku (scape, boiled)
  
  0.8 mg
• Kuki-ninniku (scape, raw)
  
  0.8 mg
• Bitter gourd (fruit, raw)
  
  0.8 mg
• Tomato, Canned product (juice cocktail)
  
  0.8 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.8 mg