Meats Low in Vitamin E (α-Tocopherols) (181st - 200th) (per 100 g edible portion)
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Swine, Pork, large type breed (outside ham, fat, raw)
0.5 mg
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Swine, Offal (large intestine, boiled)
0.5 mg
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Sheep, Lamb (shoulder, lean and fat, raw)
0.5 mg
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Sheep, Lamb (loin, lean and fat, raw)
0.5 mg
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Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
0.6 mg
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Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
0.6 mg
-
Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
0.6 mg
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Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
0.6 mg
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Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
0.6 mg
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Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
0.6 mg
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Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
0.6 mg
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Cattle, Imported beef (chuck, lean and fat, raw)
0.6 mg
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Cattle, Imported beef (chuck, without subcutaneous fat, raw)
0.6 mg
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Cattle, Imported beef (chuck, lean, raw)
0.6 mg
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Cattle, Imported beef (rib loin, lean, raw)
0.6 mg
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Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
0.6 mg
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Cattle, Offal (heart, raw)
0.6 mg
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Cattle, Beef product (smoked tongue)
0.6 mg
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Whale (meat, lean, raw)
0.6 mg
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Swine, Pork, large type breed (belly, lean and fat, raw)
0.6 mg