Foods Low in Vitamin E (δ-Tocopherols) (961st - 980th) (per 100 g edible portion)

• Common octopus (raw)
  
  0 mg
• Common octopus (boiled)
  
  0 mg
• Opossum shrimp (tsukudani)
  
  0 mg
• Opossum shrimp (shiokara)
  
  0 mg
• Sea urchin (raw gonads)
  
  0 mg
• Antarctic krill (raw)
  
  0 mg
• Antarctic krill (boiled)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Mantis shrimp (boiled)
  
  0 mg
• Sea cucumber (raw)
  
  0 mg
• Sea cucumber (konowata)
  
  0 mg
• Sea squirt (raw)
  
  0 mg
• Sea squirt (shiokara)
  
  0 mg
• Fish paste product (kobumaki-kamaboko)
  
  0 mg
• Fish paste product (mushi-kamaboko)
  
  0 mg
• Fish paste product (yakinuki-kamaboko)
  
  0 mg
• Fish paste product (naruto)
  
  0 mg
• Fish paste product (fish sausage)
  
  0 mg
• Wild boar (meat, lean and fat, raw)
  
  0 mg
• Inobuta (meat, lean and fat, raw)
  
  0 mg