Foods Low in Vitamin E (δ-Tocopherols) (1741st - 1760th) (per 100 g edible portion)

• Rice-koji miso (light yellow type)
  
  3.1 mg
• Rice-koji miso (dark yellow type)
  
  3.2 mg
• Soybean, Natto (itohiki-natto)
  
  3.3 mg
• Soybean, Whole bean (domestic, dried, boiled)
  
  3.4 mg
• Corn oil
  
  3.4 mg
• Chinese style instant cup noodles (dried by frying)
  
  3.6 mg
• Soybean, Abura-age
  
  3.7 mg
• Adzuki bean, An, Bean paste (koshi-an)
  
  3.8 mg
• Edamame (frozen)
  
  3.8 mg
• Sea urchin (neri-uni)
  
  3.8 mg
• Instant miso (powdered type)
  
  3.8 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  4 mg
• Tempeh
  
  4 mg
• Sea urchin (tsubu-uni)
  
  4.1 mg
• Soybean, Budo-mame
  
  4.2 mg
• Cowpea (whole, dried, boiled)
  
  4.7 mg
• Adzuki bean (whole, dried, boiled)
  
  4.8 mg
• Shortening
  
  5 mg
• Soybean-koji miso
  
  5 mg
• Soybean, Natto (hikiwari-natto)
  
  5.4 mg