Foods Low in Vitamin E (α-Tocopherols) (1481st - 1500th) (per 100 g edible portion)

• Wheat flour snack, extruded
  
  2 mg
• Curry roux
  
  2 mg
• Soybean, Whole bean (china, dried, raw)
  
  2.1 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  2.1 mg
• Spinach (leaves, raw)
  
  2.1 mg
• Japanese parrot fish (raw)
  
  2.1 mg
• Japanese pilchard, Canned product (with seasoning)
  
  2.1 mg
• Atlantic capelin (semi-dried, baked)
  
  2.1 mg
• Pacific herring (hirakiboshi)
  
  2.1 mg
• Yellowtail (mature, baked)
  
  2.1 mg
• Snow crab (raw)
  
  2.1 mg
• Japanese common squid (raw)
  
  2.1 mg
• Tomato sauce
  
  2.1 mg
• Tomato chili sauce
  
  2.1 mg
• Precooked Chinese noodles (dried by frying)
  
  2.2 mg
• Chinese style instant cup noodles (dried by frying, chow mein type)
  
  2.2 mg
• Japanese style instant cup noodles (dried by frying)
  
  2.2 mg
• Soy milk (reconstituted type)
  
  2.2 mg
• Pumpkin, Japan (fruit, boiled)
  
  2.2 mg
• Sugukina (pickles)
  
  2.2 mg