Foods Low in Vitamin E (α-Tocopherols) (1461st - 1480th) (per 100 g edible portion)

• Mackerel (canned products, miso-ni)
  
  1.9 mg
• Tilapia (raw)
  
  1.9 mg
• Barracouta (raw)
  
  1.9 mg
• Hard clam (tsukudani)
  
  1.9 mg
• King crab (raw)
  
  1.9 mg
• Firefly squid (tsukudani)
  
  1.9 mg
• Squid, Processed product (kiriika-ameni)
  
  1.9 mg
• Common octopus (raw)
  
  1.9 mg
• Common octopus (boiled)
  
  1.9 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  1.9 mg
• Pidan
  
  1.9 mg
• Soybean, Tofu (kori-dofu)
  
  2 mg
• Garland chrysanthemum (leaves, boiled)
  
  2 mg
• Japanese angelica-tree (spears, boiled)
  
  2 mg
• Brown sole (boiled)
  
  2 mg
• Carp (cultured, raw)
  
  2 mg
• Carp (cultured, boiled)
  
  2 mg
• Yellowtail (mature, raw)
  
  2 mg
• Snow crab (canned in brine)
  
  2 mg
• Wheat flour cracker (nanbu-senbei, with peanuts)
  
  2 mg