Meats Low in Vitamin E (α-Tocopherols) (201st - 220th) (per 100 g edible portion)

• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  0.6 mg
• Swine, Bacon
  
  0.6 mg
• Swine (smoked liver)
  
  0.6 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  0.6 mg
• Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  
  0.7 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  0.7 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  0.7 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  0.7 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  0.7 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  0.7 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  0.7 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  0.7 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  0.7 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  0.7 mg
• Cattle, Imported beef (rump, lean, raw)
  
  0.7 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  0.7 mg
• Cattle, Beef product (canned with seasoning)
  
  0.7 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  0.7 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.8 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  0.8 mg