Meats Low in Vitamin E (α-Tocopherols) (101st - 120th) (per 100 g edible portion)

• Swine, Ham (pressed)
  
  0.3 mg
• Swine, Ham (uncooked ham, fresh)
  
  0.3 mg
• Swine, Ham (uncooked ham, ripened)
  
  0.3 mg
• Swine, Loin
  
  0.3 mg
• Swine, Sausage (vienna)
  
  0.3 mg
• Swine, Sausage (mixed)
  
  0.3 mg
• Swine (roast pork)
  
  0.3 mg
• Common pheasant (meat, without skin, raw)
  
  0.3 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  0.3 mg
• Chicken, Offal (gizzard, raw)
  
  0.3 mg
• Chicken (roast meat, canned with seasonings,)
  
  0.3 mg
• Pigeon (meat, without skin, raw)
  
  0.3 mg
• Foie gras (boiled)
  
  0.3 mg
• Inobuta (meat, lean and fat, raw)
  
  0.4 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  0.4 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  0.4 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  0.4 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  0.4 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  0.4 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  0.4 mg