Foods Low in Vitamin E (α-Tocopherols) (1241st - 1260th) (per 100 g edible portion)

• Hijiki (boiled and dried)
  
  1.1 mg
• Tile fish (boiled)
  
  1.1 mg
• Tile fish (baked)
  
  1.1 mg
• Mirinboshi (anchovy)
  
  1.1 mg
• Black scraper (raw)
  
  1.1 mg
• Skipjack, Processed product (kezuri-bushi)
  
  1.1 mg
• Chum salmon (boiled)
  
  1.1 mg
• Spanish mackerel (baked)
  
  1.1 mg
• Shishamo smelt (semi-dried, baked)
  
  1.1 mg
• Walleye pollack (sukimidara)
  
  1.1 mg
• Conger pike (raw)
  
  1.1 mg
• Atka mackerel (hirakiboshi)
  
  1.1 mg
• Mussel (raw)
  
  1.1 mg
• Adductor muscle (raw)
  
  1.1 mg
• Adductor muscle (canned in brine)
  
  1.1 mg
• Squid, Processed product (ika-arare)
  
  1.1 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  1.1 mg
• Swine, Sausage (dry)
  
  1.1 mg
• Hen's egg (whole, boiled and canned in brine)
  
  1.1 mg
• Process cheese
  
  1.1 mg