Foods Low in Vitamin E (γ-Tocopherols) (1321st - 1340th) (per 100 g edible portion)

• Ayu sweetfish (cultured, baked)
  
  0.2 mg
• Tatamiiwashi
  
  0.2 mg
• Shrimp, Processed product (tsukudani)
  
  0.2 mg
• Crab, Processed product (ganzuke)
  
  0.2 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.2 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  0.2 mg
• Cattle, Beef product (beefjerky)
  
  0.2 mg
• Aigamo (meat, with skin, raw)
  
  0.2 mg
• Japanese quail (meat, with skin, raw)
  
  0.2 mg
• Chicken, Offal (skin, breast, raw)
  
  0.2 mg
• Rice hopper (tsukudani)
  
  0.2 mg
• Snapping turtle (meat, raw)
  
  0.2 mg
• Coffee whitener (powder, vegetable fat)
  
  0.2 mg
• Coconut oil
  
  0.2 mg
• Kushi-dango (adzuki bean paste)
  
  0.2 mg
• Okoshi
  
  0.2 mg
• Butter cake
  
  0.2 mg
• Waffle (jam)
  
  0.2 mg
• Custard pudding
  
  0.2 mg
• Bavarian cream
  
  0.2 mg