Foods Low in Vitamin E (α-Tocopherols) (1561st - 1580th) (per 100 g edible portion)

• Spinach (leaves, boiled)
  
  2.6 mg
• Kumquat (whole, raw)
  
  2.6 mg
• Wakame, Dried product (ita-wakame)
  
  2.6 mg
• Japanese pilchard, Canned product (in brine)
  
  2.6 mg
• Skipjack, Canned product (flaked meat in oil)
  
  2.6 mg
• Snow crab (boiled)
  
  2.6 mg
• Japanese common squid (baked)
  
  2.6 mg
• Pretzel
  
  2.6 mg
• Potato chip (fabricated)
  
  2.6 mg
• Ashitaba (stems and leaves, boiled)
  
  2.7 mg
• Spinach (leaves, frozen)
  
  2.7 mg
• Tatamiiwashi
  
  2.7 mg
• Coho salmon (cultured, baked)
  
  2.7 mg
• Pacific herring (migaki-nishin)
  
  2.7 mg
• Short-necked clam, Canned product (in brine)
  
  2.7 mg
• Hard clam (boiled)
  
  2.7 mg
• Ocellated octopus (raw)
  
  2.7 mg
• Tomato puree
  
  2.7 mg
• Ginkgo nut (raw)
  
  2.8 mg
• Domiao (stems and leaves, raw)
  
  2.8 mg