Foods Low in Vitamin E (α-Tocopherols) (641st - 660th) (per 100 g edible portion)

• Natsumikan (juice sacs, raw)
  
  0.3 mg
• Hassaku (juice sacs, raw)
  
  0.3 mg
• Papaya (ripe, raw)
  
  0.3 mg
• Hyuganatsu (segments and albedo, raw)
  
  0.3 mg
• Chinese bayberry (raw)
  
  0.3 mg
• Naga-konbu (dried)
  
  0.3 mg
• Kizami-konbu
  
  0.3 mg
• Wakame (cut and dried)
  
  0.3 mg
• Horse mackerel (boiled)
  
  0.3 mg
• Atlantic horse mackerel (raw)
  
  0.3 mg
• Atlantic horse mackerel (boiled)
  
  0.3 mg
• Japanese pilchard (shioiwashi)
  
  0.3 mg
• Mezashi (raw)
  
  0.3 mg
• Scorpion fish (raw)
  
  0.3 mg
• Skipjack (caught in spring, raw)
  
  0.3 mg
• Blue sprat (raw)
  
  0.3 mg
• Spanish mackerel (raw)
  
  0.3 mg
• Pacific cod (dried split)
  
  0.3 mg
• Big-eye tuna (raw)
  
  0.3 mg
• Fish paste product (kobumaki-kamaboko)
  
  0.3 mg