Foods Low in Vitamin E (β-Tocopherols) (1641st - 1660th) (per 100 g edible portion)

• Udon (wet form, raw)
  
  0.2 mg
• Udon (dry form, raw)
  
  0.2 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.2 mg
• Okinawa noodles (wet form, raw)
  
  0.2 mg
• Japanese style instant cup noodles (dried by frying)
  
  0.2 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0.2 mg
• Chio tzu pastry
  
  0.2 mg
• Pizza crust
  
  0.2 mg
• Bread crumbs (wet form)
  
  0.2 mg
• Bread crumbs (semi-dry form)
  
  0.2 mg
• Bread crumbs (dry form)
  
  0.2 mg
• Dried buckwheat noodles (dry form, raw)
  
  0.2 mg
• Adzuki bean (whole, dried, raw)
  
  0.2 mg
• Soybean, Abura-age
  
  0.2 mg
• Soybean, Ganmodoki
  
  0.2 mg
• Soybean, Tofu (tofu-yo)
  
  0.2 mg
• Soybean, Natto (itohiki-natto)
  
  0.2 mg
• Soybean, Natto (goto-natto)
  
  0.2 mg
• Tempeh
  
  0.2 mg
• Mung bean (whole, dried, boiled)
  
  0.2 mg