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

• Manju (kasutera-manju)
  
  0.2 mg
• Manju (to-manju)
  
  0.2 mg
• Gokabo
  
  0.2 mg
• Wheat flour cracker (maki-senbei)
  
  0.2 mg
• Shiogama
  
  0.2 mg
• Rice cracker (amakara-senbei)
  
  0.2 mg
• Boro (eisei-boro)
  
  0.2 mg
• Rakugan (mugi-rakugan)
  
  0.2 mg
• Worcester sauce (common type)
  
  0.2 mg
• Chio tzu (frozen)
  
  0.2 mg
• Croquette (potato type, for frying, frozen)
  
  0.2 mg
• Wheat flour (soft flour, first grade)
  
  0.3 mg
• Wheat flour (medium flour, first grade)
  
  0.3 mg
• Wheat flour (hard flour, first grade)
  
  0.3 mg
• Premixed flour (for hot cake)
  
  0.3 mg
• Rye bread
  
  0.3 mg
• English muffins
  
  0.3 mg
• Udon (dry form, raw)
  
  0.3 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.3 mg
• Okinawa noodles (wet form, raw)
  
  0.3 mg