Foods Low in Vitamin E (α-Tocopherols) (1641st - 1660th) (per 100 g edible portion)

• Field horsetail (fertile shoot, boiled)
  
  3.6 mg
• Pond smelt (ameni)
  
  3.6 mg
• Sea urchin (raw gonads)
  
  3.6 mg
• Sea urchin (tsubu-uni)
  
  3.6 mg
• Purple laver (seasoned and toasted)
  
  3.7 mg
• Horsehair crab (boiled)
  
  3.7 mg
• Pie (meat pie)
  
  3.7 mg
• Corn snack, extruded
  
  3.7 mg
• Cayenne pepper oil
  
  3.7 mg
• Perilla (seeds, raw)
  
  3.8 mg
• Sugukina (leaves, raw)
  
  3.8 mg
• Daikon, Japanese radish (leaves, raw)
  
  3.8 mg
• Carp (cultured, viscera, raw)
  
  3.8 mg
• Chinook salmon (baked)
  
  3.8 mg
• Lamprey (raw)
  
  3.8 mg
• Japanese spiny lobster (raw)
  
  3.8 mg
• Danish pastry
  
  3.8 mg
• Perilla (leaves, raw)
  
  3.9 mg
• Japanese eel (viscera, raw)
  
  3.9 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  4 mg