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

• Atlantic horse mackerel (baked)
  
  0.4 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.4 mg
• Japanese sand lance (ameni)
  
  0.4 mg
• Japanese anchovy (raw)
  
  0.4 mg
• Japanese pilchard (boiled)
  
  0.4 mg
• Mezashi (baked)
  
  0.4 mg
• Devil stinger (raw)
  
  0.4 mg
• Skipjack, Processed product (namari-bushi)
  
  0.4 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.4 mg
• Blue sprat (seasoned and dried)
  
  0.4 mg
• Pink salmon (salted)
  
  0.4 mg
• Chum salmon (shiozake)
  
  0.4 mg
• Chum salmon (mefun)
  
  0.4 mg
• Dried shark fin
  
  0.4 mg
• Loach (boiled)
  
  0.4 mg
• Yellowfin tuna (raw)
  
  0.4 mg
• Tuna, Canned product (flaked light meat in brine)
  
  0.4 mg
• Tuna, Canned product (flaked white meat in brine)
  
  0.4 mg
• Short-necked clam (raw)
  
  0.4 mg
• Japanese scallop (cultured, raw)
  
  0.4 mg