Foods Low in Vitamin E (α-Tocopherols) (1681st - 1700th) (per 100 g edible portion)

• Red sea bream (cultured, baked)
  
  4.5 mg
• Firefly squid (boiled)
  
  4.5 mg
• Imo-karinto
  
  4.5 mg
• Russian cake
  
  4.5 mg
• Chrysanthemum (petals, raw)
  
  4.6 mg
• Summer cypress seed (seeds, boiled)
  
  4.6 mg
• Bracken (young shoots, dried, raw)
  
  4.6 mg
• Olive (pickles, ripe olives)
  
  4.6 mg
• Purple laver (toasted)
  
  4.6 mg
• Pumpkin, Western (fruit, boiled)
  
  4.7 mg
• Opossum shrimp (tsukudani)
  
  4.7 mg
• Basil (ground)
  
  4.7 mg
• Soybean, Whole bean (brazil, dried, raw)
  
  4.8 mg
• Peanut (peanut butter)
  
  4.8 mg
• Water pepper sprout (raw)
  
  4.8 mg
• Whale (blubber, raw)
  
  4.8 mg
• Pumpkin, Western (fruit, raw)
  
  4.9 mg
• Daikon, Japanese radish (leaves, boiled)
  
  4.9 mg
• Field horsetail (fertile shoot, raw)
  
  4.9 mg
• Japanese eel (kabayaki)
  
  4.9 mg