Foods Low in Vitamin E (β-Tocopherols) (1761st - 1778th) (per 100 g edible portion)

• Hazel nut (oil-roasted and salted)
  
  0.7 mg
• Margarin (soft type)
  
  0.7 mg
• Margarin (fat spread)
  
  0.7 mg
• Mayonnaise (egg yolk type)
  
  0.7 mg
• Pecan nut (oil-roasted and salted)
  
  0.8 mg
• Sunflower oil
  
  0.8 mg
• Soybean, Tofu (kori-dofu)
  
  0.9 mg
• Wheat gluten (powdered type)
  
  1.1 mg
• Wheat gluten (paste type)
  
  1.1 mg
• Vegetable oil, blend
  
  1.2 mg
• Soybean, Budo-mame
  
  1.4 mg
• Sunflower seed (oil-roasted and salted)
  
  1.5 mg
• Rice bran oil
  
  1.5 mg
• Soybean oil
  
  2 mg
• Amaranth (whole grain, raw)
  
  2.3 mg
• Sencha (tea)
  
  6.2 mg
• Wheat germ
  
  10.8 mg
• Japanese torreya seed (roasted)
  
  67.5 mg