Foods Low in Vitamin E (α-Tocopherols) (1161st - 1180th) (per 100 g edible portion)

• Kiri-mitsuba (leaves, boiled)
  
  0.9 mg
• Ito-mitsuba (leaves, raw)
  
  0.9 mg
• Apricot (canned in heavy syrup)
  
  0.9 mg
• Ma-konbu (dried)
  
  0.9 mg
• Three-line grunt (raw)
  
  0.9 mg
• Japanese anchovy (niboshi)
  
  0.9 mg
• Mirinboshi (japanese pilchard)
  
  0.9 mg
• Pale chub (raw)
  
  0.9 mg
• Blue marlin (raw)
  
  0.9 mg
• Barracuda (raw)
  
  0.9 mg
• Barracuda (baked)
  
  0.9 mg
• Amberjack (raw)
  
  0.9 mg
• Pink salmon (baked)
  
  0.9 mg
• Mackerel (raw)
  
  0.9 mg
• Mackerel (saba-bushi)
  
  0.9 mg
• Blue shark (raw)
  
  0.9 mg
• Halfbeak (raw)
  
  0.9 mg
• Japanese surfsmelt (raw)
  
  0.9 mg
• Pacific herring (ovary, salted, desalted)
  
  0.9 mg
• Hoki (raw)
  
  0.9 mg