Foods Low in Vitamin E (α-Tocopherols) (1381st - 1400th) (per 100 g edible portion)

• Hosome-konbu (dried)
  
  1.5 mg
• Amago salmon (cultured, raw)
  
  1.5 mg
• Shirasuboshi (semi-dried)
  
  1.5 mg
• Brown sole (raw)
  
  1.5 mg
• Pacific saury (hirakiboshi)
  
  1.5 mg
• Yellow sea bream (raw)
  
  1.5 mg
• Crucian carp (raw)
  
  1.5 mg
• Crucian carp (boiled)
  
  1.5 mg
• Bluefin tuna (fatty meat, raw)
  
  1.5 mg
• Southern bluefin tuna (fatty meat, raw)
  
  1.5 mg
• Black rockfish (raw)
  
  1.5 mg
• Abalone (canned in brine)
  
  1.5 mg
• Salted butter
  
  1.5 mg
• Cracker (soda)
  
  1.5 mg
• Sweet potatoe (tuberous root, raw)
  
  1.6 mg
• Water chestnut (raw)
  
  1.6 mg
• Asparagus (shoots, boiled)
  
  1.6 mg
• Osaka-shirona (salted pickles)
  
  1.6 mg
• Watercress (stems and leaves, raw)
  
  1.6 mg
• Rape (stems and leaves, boiled)
  
  1.6 mg