Meats Low in Vitamin E (α-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Chicken, Fowl meat (thigh, without skin, raw)
  
  0.1 mg
• Chicken, Fowl meat (sasami, raw)
  
  0.1 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  0.1 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  0.1 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  0.1 mg
• Guinea fowl (meat, without skin, raw)
  
  0.1 mg
• Bullfrog (meat, raw)
  
  0.1 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  0.2 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  0.2 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  0.2 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  0.2 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  0.2 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  0.2 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  0.2 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  0.2 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  0.2 mg
• Cattle, Offal (large intestine, raw)
  
  0.2 mg
• Cattle, Offal (rectum, raw)
  
  0.2 mg
• Cattle, Offal (uterus, boiled)
  
  0.2 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  0.2 mg