Foods High in Vitamin E (α-Tocopherols) (641st - 660th) (per 100 g edible portion)

• Natural cheese (gouda)
  
  0.8 mg
• Natural cheese (edam)
  
  0.8 mg
• Coffee whitener (powder, milk fat)
  
  0.8 mg
• Cream (milk fat)
  
  0.8 mg
• Japanese quail (meat, with skin, raw)
  
  0.8 mg
• Swine, Sausage (semi-dry)
  
  0.8 mg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  0.8 mg
• Cattle, Beef product (corned beef, canned)
  
  0.8 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  0.8 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  0.8 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  0.8 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.8 mg
• Hen clam (raw)
  
  0.8 mg
• Pen shell (adductor muscle, raw)
  
  0.8 mg
• Jackknife clam (raw)
  
  0.8 mg
• Girella (raw)
  
  0.8 mg
• Southern blue whiting (raw)
  
  0.8 mg
• Bluefin tuna (lean meat, raw)
  
  0.8 mg
• Ocellate puffer (cultured, raw)
  
  0.8 mg
• Pacific cod (denbu)
  
  0.8 mg