Foods Low in Vitamin E (α-Tocopherols) (901st - 920th) (per 100 g edible portion)

• Japanese pilchard (baked)
  
  0.5 mg
• Skipjack, Processed product (kakuni)
  
  0.5 mg
• Japanese whiting (raw)
  
  0.5 mg
• Croaker (raw)
  
  0.5 mg
• Gizzard shad (amazu-zuke)
  
  0.5 mg
• Mackerel, Processed product (shiosaba)
  
  0.5 mg
• Mackerel, Processed product (shimesaba)
  
  0.5 mg
• Pacific saury (mirinboshi)
  
  0.5 mg
• Dolphinfish (raw)
  
  0.5 mg
• Walleye pollack (raw)
  
  0.5 mg
• Japanese argentine (raw)
  
  0.5 mg
• Pacific herring (smoked)
  
  0.5 mg
• Crucian carp (kanroni)
  
  0.5 mg
• Gurnard (raw)
  
  0.5 mg
• Abalone (raw)
  
  0.5 mg
• Pond snail (raw)
  
  0.5 mg
• Hard clam (raw)
  
  0.5 mg
• Common shield-clam (raw)
  
  0.5 mg
• Wild boar (meat, lean and fat, raw)
  
  0.5 mg
• Rabbit (meat, lean, raw)
  
  0.5 mg