Foods Low in Vitamin E (α-Tocopherols) (1761st - 1778th) (per 100 g edible portion)

• Margarin (soft type)
  
  15.1 mg
• Rapeseed oil
  
  15.2 mg
• Margarin (fat spread)
  
  15.7 mg
• Gyokuro (tea)
  
  16.4 mg
• Corn oil
  
  17.1 mg
• Hazel nut (oil-roasted and salted)
  
  17.8 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  23.5 mg
• Chrysanthemum (kikunori)
  
  25 mg
• Rice bran oil
  
  25.5 mg
• Safflower oil
  
  27.1 mg
• Maccha
  
  28.1 mg
• Wheat germ
  
  28.3 mg
• Cottonseed oil
  
  28.3 mg
• Almond (oil-roasted and salted)
  
  29.4 mg
• Red pepper (fruit, dried)
  
  29.8 mg
• Almond (dried)
  
  31 mg
• Sunflower oil
  
  38.7 mg
• Sencha (tea)
  
  64.9 mg