Foods Low in Vitamin E (α-Tocopherols) (281st - 300th) (per 100 g edible portion)

• Rice, Upland rice grain (well-milled rice, raw)
  
  0.1 mg
• Rice, Cooked upland rice (under-milled rice)
  
  0.1 mg
• Quick-cooking rice, raw
  
  0.1 mg
• Rice cake
  
  0.1 mg
• Buckwheat flour (inner layer)
  
  0.1 mg
• Parboiled grain
  
  0.1 mg
• Buckwheat noodles (wet form, boiled)
  
  0.1 mg
• Dried buckwheat noodles (dry form, boiled)
  
  0.1 mg
• Japanese barnyard millet (milled grain, raw)
  
  0.1 mg
• Jerusalem-artichoke (tuber, raw)
  
  0.1 mg
• Potatoe (tuber, steamed)
  
  0.1 mg
• Potatoe (tuber, boiled)
  
  0.1 mg
• Adzuki bean (whole, dried, raw)
  
  0.1 mg
• Adzuki bean (whole, dried, boiled)
  
  0.1 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  0.1 mg
• Adzuki bean, An, Bean paste (tsubushi-an)
  
  0.1 mg
• Kidney bean (whole, dried, raw)
  
  0.1 mg
• Pea (whole, dried, raw)
  
  0.1 mg
• Pea (shio-mame)
  
  0.1 mg
• Soybean, Tofu (kinugoshi-tofu)
  
  0.1 mg