Foods Low in Vitamin E (δ-Tocopherols) (1501st - 1520th) (per 100 g edible portion)

• Mung bean sprout (boiled)
  
  0.1 mg
• Peanut (immature beans, raw)
  
  0.1 mg
• Peanut (immature beans, boiled)
  
  0.1 mg
• Fig (dried)
  
  0.1 mg
• Mume, Japanese apricot (ume-zuke, salted pickles)
  
  0.1 mg
• Mume, Japanese apricot (ume-zuke, pickles, seasoned)
  
  0.1 mg
• Mume, Japanese apricot (umeboshi, salted pickles)
  
  0.1 mg
• Mume, Japanese apricot (umeboshi, pickles, seasoned)
  
  0.1 mg
• Carambola (raw)
  
  0.1 mg
• Mangosteen (raw)
  
  0.1 mg
• Shio-konbu
  
  0.1 mg
• Japanese anchovy (niboshi)
  
  0.1 mg
• Mirinboshi (anchovy)
  
  0.1 mg
• Blue sprat (seasoned and dried)
  
  0.1 mg
• Tuna, Canned product (flaked white meat in oil)
  
  0.1 mg
• Fish paste product (sumaki-kamaboko)
  
  0.1 mg
• Fish paste product (yaki-chikuwa)
  
  0.1 mg
• Fish paste product (datemaki)
  
  0.1 mg
• Cattle, Beef product (beefjerky)
  
  0.1 mg
• Swine, Ham (pressed)
  
  0.1 mg