Foods High in Vitamin E (δ-Tocopherols) (181st - 200th) (per 100 g edible portion)

• Okara (modern product)
  
  0.4 mg
• Pea (oil-roasted and salted)
  
  0.4 mg
• Corn (popcorn, oil-popped and salted)
  
  0.4 mg
• Buckwheat flour (middle layer)
  
  0.4 mg
• Bread crumbs (dry form)
  
  0.4 mg
• Tomato sauce
  
  0.3 mg
• Hina-arare (kansai style)
  
  0.3 mg
• Safflower oil
  
  0.3 mg
• Fish paste product (satsuma-age)
  
  0.3 mg
• Fish paste product (tsumire)
  
  0.3 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.3 mg
• Crucian carp (kanroni)
  
  0.3 mg
• Red pepper (fruit, dried)
  
  0.3 mg
• Yard bean (immature pods, raw)
  
  0.3 mg
• Peanut (roasted)
  
  0.3 mg
• Peanut (dried)
  
  0.3 mg
• Brazil nut (oil-roasted and salted)
  
  0.3 mg
• Sesame seed (dried)
  
  0.3 mg
• Mung bean (whole, dried, boiled)
  
  0.3 mg
• Yuba (dried type)
  
  0.3 mg