Meats Low in Vitamin E (β-Tocopherols) (161st - 180th) (per 100 g edible portion)

• Swine, Offal (small intestine, boiled)
  
  0 mg
• Swine, Offal (large intestine, boiled)
  
  0 mg
• Swine, Offal (uterus, raw)
  
  0 mg
• Swine, Offal (feet, boiled)
  
  0 mg
• Swine, Offal (cartilage, boiled)
  
  0 mg
• Swine, Ham (boneless)
  
  0 mg
• Swine, Ham (loin)
  
  0 mg
• Swine, Ham (shoulder)
  
  0 mg
• Swine, Ham (pressed)
  
  0 mg
• Swine, Ham (mixed pressed)
  
  0 mg
• Swine, Ham (uncooked ham, fresh)
  
  0 mg
• Swine, Ham (uncooked ham, ripened)
  
  0 mg
• Swine, Loin
  
  0 mg
• Swine, Shoulder
  
  0 mg
• Swine, Sausage (semi-dry)
  
  0 mg
• Swine, Sausage (lyoner)
  
  0 mg
• Swine (roast pork)
  
  0 mg
• Swine (smoked liver)
  
  0 mg
• Swine (gelatin)
  
  0 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  0 mg