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

• Swine (gelatin)
  
  0 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  Tr
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  Tr
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  Tr
• Duck, wild (meat, without skin, raw)
  
  Tr
• Turkey (meat, without skin, raw)
  
  Tr
• Chicken, Broiler meat (sasami, baked)
  
  Tr
• Chicken, Broiler meat (sasami, boiled)
  
  Tr
• Chicken, Offal (cartilage bone, raw)
  
  Tr
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  0.1 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  0.1 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  0.1 mg
• Cattle, Offal (omasum, raw)
  
  0.1 mg
• Cattle, Offal (sinew, boiled)
  
  0.1 mg
• Whale (sarashi-kujira)
  
  0.1 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  0.1 mg
• Swine, Offal (cartilage, boiled)
  
  0.1 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  0.1 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  0.1 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  0.1 mg