Foods Low in Vitamin E (α-Tocopherols) (1701st - 1720th) (per 100 g edible portion)

• Angry rockfish (raw)
  
  4.9 mg
• Ayu sweetfish (cultured, raw)
  
  5 mg
• Pacific herring (ovary, raw)
  
  5.1 mg
• Sudachi (peel, raw)
  
  5.2 mg
• Olive (pickles, stuffed olives)
  
  5.3 mg
• Japanese eel (shirayaki)
  
  5.3 mg
• Olive (pickles, green olives)
  
  5.5 mg
• Modified milk powder
  
  5.5 mg
• Brittles
  
  5.5 mg
• Rainbow trout (cultured in sea, raw)
  
  5.8 mg
• Peanut oil
  
  6 mg
• French dressing
  
  6 mg
• Thousand Island dressing
  
  6.1 mg
• Potato chip (regular)
  
  6.2 mg
• Tomato paste
  
  6.2 mg
• Rainbow trout (cultured in sea, baked)
  
  6.3 mg
• Catfish (raw)
  
  6.3 mg
• Shrimp, Processed product (tsukudani)
  
  6.3 mg
• Pacific herring (ovary, dried)
  
  6.4 mg
• Tossa jute (stems and leaves, raw)
  
  6.5 mg