Foods Low in Vitamin E (α-Tocopherols) (1661st - 1680th) (per 100 g edible portion)

• Tiger prawn (cultured, boiled)
  
  4 mg
• Japanese yam (tuberous root, raw)
  
  4.1 mg
• Brazil nut (oil-roasted and salted)
  
  4.1 mg
• Chrysanthemum (petals, boiled)
  
  4.1 mg
• Yomena (leaves, raw)
  
  4.1 mg
• Yellowtail (young, cultured, raw)
  
  4.1 mg
• Pumpkin, Western (fruit, frozen)
  
  4.2 mg
• Iwa-nori (dried)
  
  4.2 mg
• With ovary (boiled)
  
  4.2 mg
• Atlantic salmon (cultured, baked)
  
  4.2 mg
• Pond smelt (tsukudani)
  
  4.2 mg
• Pie (pie pastry)
  
  4.2 mg
• Red sweet pepper (fruit, raw)
  
  4.3 mg
• Tomapi (fruit, raw)
  
  4.3 mg
• Purple laver (dried)
  
  4.3 mg
• Firefly squid (raw)
  
  4.3 mg
• Red sweet pepper (fruit, sauted)
  
  4.4 mg
• Squid, Processed product (surume)
  
  4.4 mg
• Sea urchin (neri-uni)
  
  4.4 mg
• Curry powder
  
  4.4 mg