Confectioneries Low in Vitamin E (δ-Tocopherols) (61st - 80th) (per 100 g edible portion)

• Biscuit (hard)
  
  0.4 mg
• Chocolate biscuit
  
  0.4 mg
• Milk chocolate
  
  0.4 mg
• Kushi-dango (adzuki bean paste)
  
  0.5 mg
• Caramel
  
  0.5 mg
• White chocolate
  
  0.5 mg
• Hina-arare (kanto style)
  
  0.6 mg
• Cornet with chocolate cream
  
  0.6 mg
• Doughnut (cake type)
  
  0.6 mg
• Biscuit (soft)
  
  0.6 mg
• Imagawayaki
  
  0.7 mg
• Taruto
  
  0.7 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  0.7 mg
• Pie (meat pie)
  
  0.7 mg
• Sable, shortbread
  
  0.7 mg
• Kashiwa-mochi
  
  0.8 mg
• Cracker (oil-sprayed)
  
  0.8 mg
• Potato chip (fabricated)
  
  0.8 mg
• Kusa-mochi
  
  0.9 mg
• Sakura-mochi (kansai style)
  
  0.9 mg