Meats Low in Vitamin E (α-Tocopherols) (141st - 160th) (per 100 g edible portion)

• Swine, Pork, medium type breed (loin, fat, raw)
  
  0.4 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  0.4 mg
• Swine, Ground meat (raw)
  
  0.4 mg
• Swine, Offal (heart, raw)
  
  0.4 mg
• Swine, Offal (liver, raw)
  
  0.4 mg
• Swine, Offal (stomach, boiled)
  
  0.4 mg
• Swine, Offal (feet, boiled)
  
  0.4 mg
• Swine, Ham (mixed pressed)
  
  0.4 mg
• Swine, Sausage (frankfurter)
  
  0.4 mg
• Swine, Sausage (bologna)
  
  0.4 mg
• Swine, Sausage (lyoner)
  
  0.4 mg
• Swine, Sausage (liver)
  
  0.4 mg
• Swine, Sausage (fresh sausage)
  
  0.4 mg
• Swine (liver paste)
  
  0.4 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0.4 mg
• Chicken, Offal (liver, raw)
  
  0.4 mg
• Chicken, Offal (skin, breast, raw)
  
  0.4 mg
• Wild boar (meat, lean and fat, raw)
  
  0.5 mg
• Rabbit (meat, lean, raw)
  
  0.5 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  0.5 mg