Foods Low in Vitamin E (γ-Tocopherols) (1181st - 1200th) (per 100 g edible portion)

• Ayu sweetfish (cultured, raw)
  
  0.1 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0.1 mg
• Anglerfish (liver, raw)
  
  0.1 mg
• Japanese anchovy (niboshi)
  
  0.1 mg
• Japanese eel (cultured, raw)
  
  0.1 mg
• Japanese eel (shirayaki)
  
  0.1 mg
• Japanese eel (kabayaki)
  
  0.1 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.1 mg
• Skipjack, Processed product (kakuni)
  
  0.1 mg
• Blue sprat (seasoned and dried)
  
  0.1 mg
• Carp (cultured, viscera, raw)
  
  0.1 mg
• Pacific saury (mirinboshi)
  
  0.1 mg
• Atlantic capelin (semi-dried, raw)
  
  0.1 mg
• Atlantic capelin (semi-dried, baked)
  
  0.1 mg
• Tilapia (raw)
  
  0.1 mg
• Catfish (raw)
  
  0.1 mg
• Yellowtail (young, cultured, raw)
  
  0.1 mg
• Sakura shrimp (dried)
  
  0.1 mg
• Sakura shrimp (niboshi)
  
  0.1 mg
• Giant tiger shrimp (cultured, raw)
  
  0.1 mg