Foods Low in Vitamin E (α-Tocopherols) (1521st - 1540th) (per 100 g edible portion)

• Short-necked clam, Canned product (with seasoning)
  
  2.3 mg
• Turban shell (raw)
  
  2.3 mg
• Hard clam (baked)
  
  2.3 mg
• Firefly squid (seasoned and smoked)
  
  2.3 mg
• Rice cracker (age-senbei)
  
  2.3 mg
• Chinese style instant cup noodles (dried by frying)
  
  2.4 mg
• Soybean, Budo-mame
  
  2.4 mg
• Kale (leaves, raw)
  
  2.4 mg
• Japanese angelica-tree (spears, raw)
  
  2.4 mg
• Yellow sweet pepper (fruit, raw)
  
  2.4 mg
• Fukinoto (inflorescence, boiled)
  
  2.4 mg
• Broccoli (inflorescence, raw)
  
  2.4 mg
• Green laver (dried)
  
  2.4 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  2.4 mg
• Kichiji rockfish (raw)
  
  2.4 mg
• Mackerel, Processed product (hirakiboshi)
  
  2.4 mg
• Mackerel (canned productswith seasoning)
  
  2.4 mg
• Pacific saury (canned product, kabayaki)
  
  2.4 mg
• Red sea bream (cultured, raw)
  
  2.4 mg
• Yellowfin goby (tsukudani)
  
  2.4 mg