Foods High in Vitamin E (α-Tocopherols) (581st - 600th) (per 100 g edible portion)

• Rye (whole flour)
  
  1 mg
• Corn (whole grain, raw)
  
  1 mg
• Wheat flour (hard flour, whole)
  
  1 mg
• Wheat flour (soft flour, second grade)
  
  1 mg
• Chocolate biscuit
  
  0.9 mg
• Biscuit (hard)
  
  0.9 mg
• Natural cheese (camambert)
  
  0.9 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  0.9 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  0.9 mg
• Hen's egg (whole, sugared)
  
  0.9 mg
• Japanese quail's egg (whole, raw)
  
  0.9 mg
• Horse (meat, lean, raw)
  
  0.9 mg
• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  0.9 mg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  0.9 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.9 mg
• Scallop (raw)
  
  0.9 mg
• Bloody clam (raw)
  
  0.9 mg
• Japanese bluefish (raw)
  
  0.9 mg
• Hoki (raw)
  
  0.9 mg
• Pacific herring (ovary, salted, desalted)
  
  0.9 mg