Foods Low in Vitamin E (δ-Tocopherols) (901st - 920th) (per 100 g edible portion)

• Whelk (raw)
  
  0 mg
• Japanese abalone (raw)
  
  0 mg
• Topshell (canned with seasoning)
  
  0 mg
• Cockle (foot, raw)
  
  0 mg
• Ivory shell (raw)
  
  0 mg
• Hen clam (raw)
  
  0 mg
• Hard clam (raw)
  
  0 mg
• Hard clam (boiled)
  
  0 mg
• Hard clam (baked)
  
  0 mg
• Hard clam (tsukudani)
  
  0 mg
• Common shield-clam (raw)
  
  0 mg
• Scallop (raw)
  
  0 mg
• Scallop (boiled)
  
  0 mg
• Adductor muscle (raw)
  
  0 mg
• Adductor muscle (niboshi)
  
  0 mg
• Adductor muscle (canned in brine)
  
  0 mg
• Surf clam (raw)
  
  0 mg
• Keen's gaper (siphon, raw)
  
  0 mg
• Ark shell (canned with seasoning)
  
  0 mg
• Northern shrimp (raw)
  
  0 mg