Foods Low in Vitamin E (α-Tocopherols) (1321st - 1340th) (per 100 g edible portion)

• Tile fish (raw)
  
  1.3 mg
• Japanese sculpin (raw)
  
  1.3 mg
• Marbled sole (raw)
  
  1.3 mg
• Sockeye salmon (raw)
  
  1.3 mg
• Mackerel (boiled)
  
  1.3 mg
• Mackerel (baked)
  
  1.3 mg
• Pacific saury (raw)
  
  1.3 mg
• Crimson sea bream (raw)
  
  1.3 mg
• Pacific cod (baked)
  
  1.3 mg
• Hake (raw)
  
  1.3 mg
• Japanese abalone (raw)
  
  1.3 mg
• Topshell (canned with seasoning)
  
  1.3 mg
• Sea squirt (shiokara)
  
  1.3 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  1.3 mg
• Silky fowl's egg (whole, raw)
  
  1.3 mg
• Natural cheese (emmental)
  
  1.3 mg
• Fermented butter
  
  1.3 mg
• Custard cream puff
  
  1.3 mg
• Doughnut (cake type)
  
  1.3 mg
• Corn (cultivar, cuzco, oil-roasted and salted)
  
  1.4 mg