Foods High in Vitamin E (α-Tocopherols) (1301st - 1320th) (per 100 g edible portion)

• Mung bean (whole, dried, boiled)
  
  0.2 mg
• Soybean, Tofu (yaki-tofu)
  
  0.2 mg
• Soybean, Tofu (momen-tofu)
  
  0.2 mg
• Broad bean (otafuku-mame)
  
  0.2 mg
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  0.2 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  0.2 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  0.2 mg
• Potatoe (dehydrated mashed potato)
  
  0.2 mg
• Konjac (fine powder)
  
  0.2 mg
• Sorghum (milled grain, raw)
  
  0.2 mg
• Corn (corn flour)
  
  0.2 mg
• Corn (corn grits)
  
  0.2 mg
• Buckwheat noodles (wet form, raw)
  
  0.2 mg
• Buckwheat flour (middle layer)
  
  0.2 mg
• Buckwheat flour (straight)
  
  0.2 mg
• Rice-koji
  
  0.2 mg
• Joshin powder
  
  0.2 mg
• Rice, Cooked upland rice (half-milled rice)
  
  0.2 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  0.2 mg
• Shao mai pastry
  
  0.2 mg