Meats Low in Vitamin E (α-Tocopherols) (221st - 240th) (per 100 g edible portion)
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Cattle, Imported beef (rump, lean and fat, raw)
0.8 mg
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Cattle, Imported beef (rump, without subcutaneous fat, raw)
0.8 mg
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Cattle, Beef product (corned beef, canned)
0.8 mg
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Swine, Pork, large type breed (boston butt, fat, raw)
0.8 mg
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Swine, Sausage (semi-dry)
0.8 mg
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Japanese quail (meat, with skin, raw)
0.8 mg
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Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
0.9 mg
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Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
0.9 mg
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Horse (meat, lean, raw)
0.9 mg
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Goat (meat, lean, raw)
1 mg
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Chicken, Offal (heart, raw)
1 mg
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Snapping turtle (meat, raw)
1 mg
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Wasp (maggot, canned with seasoning)
1 mg
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Cattle, Imported beef (flank or short plate, lean and fat, raw)
1.1 mg
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Swine, Sausage (dry)
1.1 mg
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Cattle, Imported beef (chuck, fat, raw)
1.2 mg
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Cattle, Imported beef (inside round, fat, raw)
1.2 mg
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Sheep, Mutton (leg, lean and fat, raw)
1.3 mg
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Cattle, Imported beef (rib loin, fat, raw)
1.6 mg
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Cattle, Beef, dairy fattened steer (inside round, fat, raw)
1.9 mg