Foods Low in Vitamin E (β-Tocopherols) (1661st - 1680th) (per 100 g edible portion)

• Sesame seed (dried)
  
  0.2 mg
• Sesame seed (roasted)
  
  0.2 mg
• Peanut (oil-roasted and salted)
  
  0.2 mg
• Ashitaba (stems and leaves, raw)
  
  0.2 mg
• Edamame (frozen)
  
  0.2 mg
• Kogomi (spears, raw)
  
  0.2 mg
• Red pepper (leaves and fruits, raw)
  
  0.2 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.2 mg
• Red chicory (leaves, raw)
  
  0.2 mg
• Eggplant Western type (fruit, fried)
  
  0.2 mg
• Red sweet pepper (fruit, raw)
  
  0.2 mg
• Red sweet pepper (fruit, sauted)
  
  0.2 mg
• Spinach (leaves, boiled)
  
  0.2 mg
• Mukago (raw)
  
  0.2 mg
• Peanut (immature beans, boiled)
  
  0.2 mg
• Bracken (young shoots, dried, raw)
  
  0.2 mg
• Matsumo (dried)
  
  0.2 mg
• Ayu sweetfish (cultured, baked)
  
  0.2 mg
• Olive oil
  
  0.2 mg
• Imo-karinto
  
  0.2 mg