Foods Low in Vitamin E (α-Tocopherols) (1421st - 1440th) (per 100 g edible portion)

• Kogomi (spears, raw)
  
  1.7 mg
• Garland chrysanthemum (leaves, raw)
  
  1.7 mg
• Ta cai (leaves, boiled)
  
  1.7 mg
• Rape (stems and leaves, raw)
  
  1.7 mg
• Swiss chard (leaves, raw)
  
  1.7 mg
• Swiss chard (leaves, boiled)
  
  1.7 mg
• Broccoli (inflorescence, boiled)
  
  1.7 mg
• Apricot (raw)
  
  1.7 mg
• Blueberry (raw)
  
  1.7 mg
• Fat greenling (raw)
  
  1.7 mg
• Ayu sweetfish (wild, baked)
  
  1.7 mg
• Alfonsino (raw)
  
  1.7 mg
• Atka mackerel (raw)
  
  1.7 mg
• Scallop (boiled)
  
  1.7 mg
• Shiba shrimp (raw)
  
  1.7 mg
• Squid, Processed product (saki-ika)
  
  1.7 mg
• Soybean, Whole bean (domestic, dried, raw)
  
  1.8 mg
• Hemp seed (dried)
  
  1.8 mg
• Pumpkin, Japan (fruit, raw)
  
  1.8 mg
• Kyona (leaves, raw)
  
  1.8 mg