Foods Low in Vitamin E (α-Tocopherols) (1581st - 1600th) (per 100 g edible portion)

• Turnip rape (flower buds and stems, boiled)
  
  2.8 mg
• Pacific saury (canned product, with seasoning)
  
  2.8 mg
• Sandfish (namaboshi)
  
  2.8 mg
• Tuna, Canned product (flaked light meat in oil)
  
  2.8 mg
• Turban shell (baked)
  
  2.8 mg
• Sakura shrimp (boiled)
  
  2.8 mg
• Squid, Processed product (canned with seasoning)
  
  2.8 mg
• Mantis shrimp (boiled)
  
  2.8 mg
• Rice hopper (tsukudani)
  
  2.8 mg
• Turnip, Pickle (salted pickles, leaves)
  
  2.9 mg
• Turnip rape (flower buds and stems, raw)
  
  2.9 mg
• Common Japanese conger (steamed)
  
  2.9 mg
• With ovary (raw)
  
  2.9 mg
• Willow shiner (raw)
  
  2.9 mg
• Oyster (cultured, boiled)
  
  2.9 mg
• King crab (canned in brine)
  
  2.9 mg
• Onoroke-mame
  
  2.9 mg
• Corn (popcorn, oil-popped and salted)
  
  3 mg
• Leaf mustard (leaves, raw)
  
  3 mg
• Arrowhead (tuber, raw)
  
  3 mg