Foods Low in Vitamin E (α-Tocopherols) (1501st - 1520th) (per 100 g edible portion)

• Water convolvulus (stems and leaves, raw)
  
  2.2 mg
• Oleaster (raw)
  
  2.2 mg
• Dogfish (raw)
  
  2.2 mg
• Sandfish (raw)
  
  2.2 mg
• Southern black cod (raw)
  
  2.2 mg
• Masu trout (cultured, raw)
  
  2.2 mg
• Ivory shell (raw)
  
  2.2 mg
• Horsehair crab (raw)
  
  2.2 mg
• Flying squid (raw)
  
  2.2 mg
• Cuttlefish (raw)
  
  2.2 mg
• Antarctic krill (boiled)
  
  2.2 mg
• Cattle, Beef product (beefjerky)
  
  2.2 mg
• Pie (apple pie)
  
  2.2 mg
• Biscuit (soft)
  
  2.2 mg
• Tomato ketchup
  
  2.2 mg
• Durian (raw)
  
  2.3 mg
• Common Japanese conger (raw)
  
  2.3 mg
• Dried flounder
  
  2.3 mg
• Masu salmon (raw)
  
  2.3 mg
• Flying fish (raw)
  
  2.3 mg