Foods Low in Vitamin E (β-Tocopherols) (1741st - 1760th) (per 100 g edible portion)

• Tuna, Canned product (flaked light meat in oil)
  
  0.4 mg
• Palm oil
  
  0.4 mg
• Cracker (oil-sprayed)
  
  0.4 mg
• Wheat flour (hard flour, whole)
  
  0.5 mg
• Fu, Gluten products (baked type, ita-fu)
  
  0.5 mg
• Wheat gluten (textured type)
  
  0.5 mg
• Pea (oil-roasted and salted)
  
  0.5 mg
• Soybean, Kinako (hulled bean type)
  
  0.5 mg
• Chrysanthemum (kikunori)
  
  0.5 mg
• Mayonnaise (whole egg type)
  
  0.5 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  0.6 mg
• Wheat, Whole grain (imported, soft, raw)
  
  0.6 mg
• Wheat, Whole grain (imported, hard, raw)
  
  0.6 mg
• Wheat flour (soft flour, second grade)
  
  0.6 mg
• Pine nut (raw)
  
  0.6 mg
• Safflower oil
  
  0.6 mg
• Curry powder
  
  0.6 mg
• Soybean, Whole bean (domestic, dried, raw)
  
  0.7 mg
• Soybean, Whole bean (china, dried, raw)
  
  0.7 mg
• Soybean, Whole bean (brazil, dried, raw)
  
  0.7 mg