Foods Low in Vitamin E (α-Tocopherols) (1541st - 1560th) (per 100 g edible portion)

• Lamprey (dried)
  
  2.4 mg
• Opossum shrimp (shiokara)
  
  2.4 mg
• Doughnut (yeast-leavened)
  
  2.4 mg
• Chickpea (whole, dried, raw)
  
  2.5 mg
• Eggplant Western type (fruit, fried)
  
  2.5 mg
• Shepherd's purse (leaves, raw)
  
  2.5 mg
• Chinese chive (leaves, raw)
  
  2.5 mg
• Yellow sweet pepper (fruit, sauted)
  
  2.5 mg
• Hitoegusa (dried)
  
  2.5 mg
• Japanese sculpin (boiled)
  
  2.5 mg
• Brown sole (baked)
  
  2.5 mg
• Gizzard shad (raw)
  
  2.5 mg
• Abalone (shiokara)
  
  2.5 mg
• Adductor muscle (niboshi)
  
  2.5 mg
• Ark shell (canned with seasoning)
  
  2.5 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  2.5 mg
• Japanese common squid (boiled)
  
  2.5 mg
• Antarctic krill (raw)
  
  2.5 mg
• Hash roux
  
  2.5 mg
• Ashitaba (stems and leaves, raw)
  
  2.6 mg