Foods Low in Vitamin E (α-Tocopherols) (1741st - 1760th) (per 100 g edible portion)

• Chum salmon (ikura)
  
  9.1 mg
• Caviar (salted product)
  
  9.3 mg
• Oyster (canned in oil, smoked)
  
  9.5 mg
• Shortening
  
  9.5 mg
• Mayonnaise (egg yolk type)
  
  9.5 mg
• Striped mullet (karasumi)
  
  9.7 mg
• Black tea (tea)
  
  9.8 mg
• Hen's egg (yolk, dried)
  
  9.9 mg
• Peanut (dried)
  
  10.1 mg
• Soybean oil
  
  10.4 mg
• Peanut (roasted)
  
  10.6 mg
• Chum salmon (sujiko)
  
  10.6 mg
• Pine nut (raw)
  
  10.8 mg
• Sunflower seed (oil-roasted and salted)
  
  12 mg
• Cracker (oil-sprayed)
  
  12.2 mg
• Pine nut (roasted)
  
  12.3 mg
• Vegetable oil, blend
  
  12.8 mg
• Matsumo (dried)
  
  13.2 mg
• Anglerfish (liver, raw)
  
  13.8 mg
• Mayonnaise (whole egg type)
  
  14.7 mg