Foods Low in Vitamin E (α-Tocopherols) (1601st - 1620th) (per 100 g edible portion)

• Sablefish (raw)
  
  3 mg
• King crab (boiled)
  
  3 mg
• Doubanjiang
  
  3 mg
• Precooked Chinese noodles (dried by frying, seasoned)
  
  3.1 mg
• Turnip (leaves, raw)
  
  3.1 mg
• Leaf mustard (salted pickles)
  
  3.1 mg
• Arrowhead (tuber, boiled)
  
  3.1 mg
• Chinese chive (leaves, boiled)
  
  3.1 mg
• Silver warehou (raw)
  
  3.1 mg
• Pacific herring (raw)
  
  3.1 mg
• Tiger prawn (cultured, baked)
  
  3.1 mg
• Whale (ventral groove meat, raw)
  
  3.1 mg
• Fukinoto (inflorescence, raw)
  
  3.2 mg
• Mugwort (leaves, raw)
  
  3.2 mg
• Kawa-nori (dried)
  
  3.2 mg
• Ayu sweetfish (wild, viscera, baked)
  
  3.2 mg
• Mackerel (canned products, in brine)
  
  3.2 mg
• Broad bean (oil-roasted and salted)
  
  3.3 mg
• Turnip (leaves, boiled)
  
  3.3 mg
• Parsley (leaves, raw)
  
  3.3 mg