Foods Low in Vitamin E (α-Tocopherols) (1041st - 1060th) (per 100 g edible portion)

• Carrot, regular (root, frozen)
  
  0.7 mg
• Nozawana (salted pickles)
  
  0.7 mg
• Hinona (root with tops, raw)
  
  0.7 mg
• Kiri-mitsuba (leaves, raw)
  
  0.7 mg
• Cos lettuce (leaves, raw)
  
  0.7 mg
• Acerola (raw)
  
  0.7 mg
• Kiwano (raw)
  
  0.7 mg
• Peach (raw)
  
  0.7 mg
• Enaga-oni-konbu (dried)
  
  0.7 mg
• Fu-nori (dried)
  
  0.7 mg
• Horse mackerel (hirakiboshi, raw)
  
  0.7 mg
• Anglerfish (raw)
  
  0.7 mg
• Butterfish (raw)
  
  0.7 mg
• Japanese pilchard (raw)
  
  0.7 mg
• Japanese pilchard (maruboshi)
  
  0.7 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  0.7 mg
• Ray (raw)
  
  0.7 mg
• Skipjack, Processed product (shiokara)
  
  0.7 mg
• Croaker (baked)
  
  0.7 mg
• Pink salmon (raw)
  
  0.7 mg