Meats High in Vitamin E (α-Tocopherols) (1st - 20th) (per 100 g edible portion)

• Whale (blubber, raw)
  
  4.8 mg
• Whale (ventral groove meat, raw)
  
  3.1 mg
• Rice hopper (tsukudani)
  
  2.8 mg
• Cattle, Beef product (beefjerky)
  
  2.2 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  1.9 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  1.6 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  1.3 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  1.2 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  1.2 mg
• Swine, Sausage (dry)
  
  1.1 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  1.1 mg
• Wasp (maggot, canned with seasoning)
  
  1 mg
• Snapping turtle (meat, raw)
  
  1 mg
• Chicken, Offal (heart, raw)
  
  1 mg
• Goat (meat, lean, raw)
  
  1 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
• Japanese quail (meat, with skin, raw)
  
  0.8 mg
• Swine, Sausage (semi-dry)
  
  0.8 mg