Foods Low in Vitamin E (α-Tocopherols) (1621st - 1640th) (per 100 g edible portion)

• Avocado (raw)
  
  3.3 mg
• Mume, Japanese apricot (raw)
  
  3.3 mg
• Swordfish (raw)
  
  3.3 mg
• Masu salmon (baked)
  
  3.3 mg
• Chinook salmon (raw)
  
  3.3 mg
• Red sea bream (cultured, boiled)
  
  3.3 mg
• Squid, Processed product (shiokara)
  
  3.3 mg
• Hen's egg (yolk, sugared)
  
  3.3 mg
• Tossa jute (stems and leaves, boiled)
  
  3.4 mg
• Mugwort (leaves, boiled)
  
  3.4 mg
• Yuzu (peel, raw)
  
  3.4 mg
• Matsubara's red rockfish (raw)
  
  3.4 mg
• Japanese sculpin (tsukudani)
  
  3.4 mg
• Atlantic salmon (cultured, raw)
  
  3.4 mg
• Northern shrimp (raw)
  
  3.4 mg
• Sakura shrimp (niboshi)
  
  3.4 mg
• Hen's egg (yolk, raw)
  
  3.4 mg
• Hen's egg (yolk, boiled)
  
  3.4 mg
• Basil (leaves, raw)
  
  3.5 mg
• Puff pie
  
  3.5 mg