Foods Low in Vitamin E (α-Tocopherols) (1441st - 1460th) (per 100 g edible portion)

• Mango (raw)
  
  1.8 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1.8 mg
• Coho salmon (cultured, raw)
  
  1.8 mg
• Sockeye salmon (baked)
  
  1.8 mg
• Japanese icefish (raw)
  
  1.8 mg
• Pacific cod (milt)
  
  1.8 mg
• Whelk (raw)
  
  1.8 mg
• Tiger prawn (cultured, raw)
  
  1.8 mg
• Oriental shrimp (raw)
  
  1.8 mg
• Blue crab (raw)
  
  1.8 mg
• Crab, Processed product (ganzuke)
  
  1.8 mg
• Squid, Processed product (seasoned and smoked)
  
  1.8 mg
• Fish paste product (datemaki)
  
  1.8 mg
• Croissants
  
  1.9 mg
• Chickpea (whole, oil-roasted and salted)
  
  1.9 mg
• Peanut (oil-roasted and salted)
  
  1.9 mg
• Osaka-shirona (leaves, boiled)
  
  1.9 mg
• Alfalfa sprout (raw)
  
  1.9 mg
• Blueberry (jam)
  
  1.9 mg
• Ayu sweetfish (wild, viscera, raw)
  
  1.9 mg