Foods Low in Vitamin E (γ-Tocopherols) (401st - 420th) (per 100 g edible portion)

• Wakame, Dried product (haiboshi , soaked in water)
  
  0 mg
• Wakame (cut and dried)
  
  0 mg
• Wakame Blanched and salted (desalted)
  
  0 mg
• Wakame Stipe and center vein (blanched and salted,desalted)
  
  0 mg
• Wakame Fruit-bearing leave (raw)
  
  0 mg
• Fat greenling (raw)
  
  0 mg
• Matsubara's red rockfish (raw)
  
  0 mg
• Brownstriped mackerel scad (raw)
  
  0 mg
• Brownstriped mackerel scad (baked)
  
  0 mg
• Common Japanese conger (raw)
  
  0 mg
• Common Japanese conger (steamed)
  
  0 mg
• Amago salmon (cultured, raw)
  
  0 mg
• Ayu sweetfish (wild, raw)
  
  0 mg
• Ayu sweetfish (wild, baked)
  
  0 mg
• Ayu sweetfish (wild, viscera, raw)
  
  0 mg
• Ayu sweetfish (wild, viscera, baked)
  
  0 mg
• Pacific Ocean perch (raw)
  
  0 mg
• Anglerfish (raw)
  
  0 mg
• Japanese sand lance (tsukudani)
  
  0 mg
• Japanese sand lance (ameni)
  
  0 mg