Fruits Low in Vitamin E (α-Tocopherols) (101st - 120th) (per 100 g edible portion)

• Strawberry (raw)
  
  0.4 mg
• Fig (raw)
  
  0.4 mg
• Fig (dried)
  
  0.4 mg
• Satsuma mandarin (segments, early ripening type, raw)
  
  0.4 mg
• Satsuma mandarin (segments, normal ripening type, raw)
  
  0.4 mg
• Satsuma mandarin (juice sacs, early ripening type, raw)
  
  0.4 mg
• Satsuma mandarin (juice sacs, normal ripening type, raw)
  
  0.4 mg
• Valencia (marmalade, lightly sweetened)
  
  0.4 mg
• Kaki, Japanese persimmon (dried)
  
  0.4 mg
• Pitaya (raw)
  
  0.4 mg
• White sapote (raw)
  
  0.4 mg
• Peach (30% fruit juice beverage, nectar)
  
  0.4 mg
• Apricot (jam, lightly sweetened)
  
  0.5 mg
• Satsuma mandarin (canned in light syrup, solids)
  
  0.5 mg
• Cherry (domestic, sweet type, raw)
  
  0.5 mg
• Cherry (usa, sweet type, raw)
  
  0.5 mg
• Cherry (canned in heavy syrup)
  
  0.5 mg
• Shiikuwasha (juice, fresh)
  
  0.5 mg
• Banana (raw)
  
  0.5 mg
• Grape (raisins)
  
  0.5 mg