Meats High in Vitamin E (α-Tocopherols) (181st - 200th) (per 100 g edible portion)

• Cattle, Offal (kidney, raw)
  
  0.3 mg
• Cattle, Offal (liver, raw)
  
  0.3 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  0.3 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  0.3 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  0.3 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  0.3 mg
• Chicken, Offal (skin, thigh, raw)
  
  0.2 mg
• Chicken (ground meat, raw)
  
  0.2 mg
• Chicken, Broiler meat (sasami, raw)
  
  0.2 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  0.2 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  0.2 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  0.2 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  0.2 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  0.2 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  0.2 mg
• Sparrow (meat, with bone and skin, raw)
  
  0.2 mg
• Duck, domesticated (meat, with skin, raw)
  
  0.2 mg
• Aigamo (meat, with skin, raw)
  
  0.2 mg
• Swine, Shoulder
  
  0.2 mg
• Swine, Ham (chopped)
  
  0.2 mg