Foods Low in Vitamin E (β-Tocopherols) (1581st - 1600th) (per 100 g edible portion)

• Ayu sweetfish (cultured, raw)
  
  0.1 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0.1 mg
• Ayu sweetfish (uruka)
  
  0.1 mg
• Japanese pilchard, Canned product (in oil)
  
  0.1 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.1 mg
• Tilapia (raw)
  
  0.1 mg
• Tuna, Canned product (flaked white meat in oil)
  
  0.1 mg
• Short-necked clam, Canned product (in brine)
  
  0.1 mg
• Sea urchin (tsubu-uni)
  
  0.1 mg
• Fish paste product (fish ham)
  
  0.1 mg
• Hen's egg (yolk, boiled)
  
  0.1 mg
• Pidan
  
  0.1 mg
• Shortening
  
  0.1 mg
• Kintsuba
  
  0.1 mg
• Geppei
  
  0.1 mg
• Dorayaki
  
  0.1 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  0.1 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  0.1 mg
• Onoroke-mame
  
  0.1 mg
• Gokabo
  
  0.1 mg