Meats High in Vitamin E (α-Tocopherols) (41st - 60th) (per 100 g edible portion)

• Sheep, Mutton (loin, lean and fat, raw)
  
  0.6 mg
• Swine (smoked liver)
  
  0.6 mg
• Swine, Bacon
  
  0.6 mg
• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  0.6 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  0.6 mg
• Whale (meat, lean, raw)
  
  0.6 mg
• Cattle, Beef product (smoked tongue)
  
  0.6 mg
• Cattle, Offal (heart, raw)
  
  0.6 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  0.6 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  0.6 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  0.6 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  0.6 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  0.6 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  0.6 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  0.6 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  0.6 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  0.6 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  0.6 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  0.6 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  0.6 mg