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

• Tempeh
  
  0.8 mg
• Soybean, Natto (hikiwari-natto)
  
  0.8 mg
• Soybean, Nama-age
  
  0.8 mg
• Soybean, Whole bean (domestic, dried, boiled)
  
  0.8 mg
• Broad bean (whole, dried, raw)
  
  0.7 mg
• Hishio-miso
  
  0.6 mg
• Soybean, Natto (goto-natto)
  
  0.6 mg
• Soybean, Tofu (tofu-yo)
  
  0.6 mg
• Soybean, Natto (itohiki-natto)
  
  0.5 mg
• Soybean, Canned in water
  
  0.5 mg
• Okara (modern product)
  
  0.4 mg
• Soybean, Tofu-chikuwa (baked type)
  
  0.4 mg
• Soybean, Tofu-chikuwa (steamed type)
  
  0.4 mg
• Soybean, Tofu (okinawa-tofu)
  
  0.4 mg
• Mung bean (whole, dried, raw)
  
  0.3 mg
• Soy protein (structured type)
  
  0.3 mg
• Soy milk (drink type, coffee flavored)
  
  0.3 mg
• Okara (traditional product)
  
  0.3 mg
• Soybean, Tofu (packed-tofu)
  
  0.3 mg
• Broad bean (fuki-mame)
  
  0.3 mg