Foods Low in Vitamin E (γ-Tocopherols) (1361st - 1380th) (per 100 g edible portion)

• Oriental melon (raw)
  
  0.3 mg
• Ayu sweetfish (uruka)
  
  0.3 mg
• Mackerel (canned products, miso-ni)
  
  0.3 mg
• Pacific herring (migaki-nishin)
  
  0.3 mg
• Squid, Processed product (kiriika-ameni)
  
  0.3 mg
• Fish paste product (sumaki-kamaboko)
  
  0.3 mg
• Cattle, Beef product (corned beef, canned)
  
  0.3 mg
• Swine (roast pork)
  
  0.3 mg
• Chicken, Offal (heart, raw)
  
  0.3 mg
• Hen's egg (tamago-dofu)
  
  0.3 mg
• Lactic ice (regular)
  
  0.3 mg
• Imagawayaki
  
  0.3 mg
• Kashiwa-mochi
  
  0.3 mg
• Kasutera
  
  0.3 mg
• Kusa-mochi
  
  0.3 mg
• Sakura-mochi (kansai style)
  
  0.3 mg
• Wheat flour cracker (kawara-senbei)
  
  0.3 mg
• Sponge cake
  
  0.3 mg
• Short cake
  
  0.3 mg
• Consomme, cube
  
  0.3 mg