Foods Low in Vitamin E (α-Tocopherols) (761st - 780th) (per 100 g edible portion)

• Carrot, regular (root with skin, boiled)
  
  0.4 mg
• Sponge gourd (immature fruit, boiled)
  
  0.4 mg
• Mukago (raw)
  
  0.4 mg
• Esharotto (bulb, raw)
  
  0.4 mg
• Apricot (jam, heavily sweetened)
  
  0.4 mg
• Strawberry (raw)
  
  0.4 mg
• Fig (raw)
  
  0.4 mg
• Fig (dried)
  
  0.4 mg
• Satsuma mandarin (segments, early ripening type, raw)
  
  0.4 mg
• Satsuma mandarin (segments, normal ripening type, raw)
  
  0.4 mg
• Satsuma mandarin (juice sacs, early ripening type, raw)
  
  0.4 mg
• Satsuma mandarin (juice sacs, normal ripening type, raw)
  
  0.4 mg
• Valencia (marmalade, lightly sweetened)
  
  0.4 mg
• Kaki, Japanese persimmon (dried)
  
  0.4 mg
• Pitaya (raw)
  
  0.4 mg
• White sapote (raw)
  
  0.4 mg
• Peach (30% fruit juice beverage, nectar)
  
  0.4 mg
• Ego-nori (dried)
  
  0.4 mg
• Shio-konbu
  
  0.4 mg
• Horse mackerel (raw)
  
  0.4 mg