Pulses Low in Vitamin E (α-Tocopherols) (41st - 60th) (per 100 g edible portion)

• Soybean, Tofu-chikuwa (steamed type)
  
  0.4 mg
• Soybean, Tofu-chikuwa (baked type)
  
  0.4 mg
• Okara (modern product)
  
  0.4 mg
• Soybean, Canned in water
  
  0.5 mg
• Soybean, Natto (itohiki-natto)
  
  0.5 mg
• Soybean, Tofu (tofu-yo)
  
  0.6 mg
• Soybean, Natto (goto-natto)
  
  0.6 mg
• Hishio-miso
  
  0.6 mg
• Broad bean (whole, dried, raw)
  
  0.7 mg
• Soybean, Whole bean (domestic, dried, boiled)
  
  0.8 mg
• Soybean, Nama-age
  
  0.8 mg
• Soybean, Natto (hikiwari-natto)
  
  0.8 mg
• Tempeh
  
  0.8 mg
• Lentil (whole, dried, raw)
  
  0.8 mg
• Soybean, Natto (tera-natto)
  
  0.9 mg
• Yuba (wet type)
  
  0.9 mg
• Soybean, Kinako (whole bean type)
  
  1 mg
• Pea (oil-roasted and salted)
  
  1.1 mg
• Soybean, Kinako (hulled bean type)
  
  1.5 mg
• Soybean, Abura-age
  
  1.5 mg