Meats High in Vitamin E (α-Tocopherols) (61st - 80th) (per 100 g edible portion)

• Sheep, Lamb (loin, lean and fat, raw)
  
  0.5 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0.5 mg
• Swine, Offal (large intestine, boiled)
  
  0.5 mg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  0.5 mg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  0.5 mg
• Deer (meat, lean, raw)
  
  0.5 mg
• Cattle, Offal (abomasum, boiled)
  
  0.5 mg
• Cattle, Offal (tongue, raw)
  
  0.5 mg
• Cattle, Ground meat (raw)
  
  0.5 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  0.5 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  0.5 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  0.5 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  0.5 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  0.5 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  0.5 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  0.5 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  0.5 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  0.5 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  0.5 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  0.5 mg