Foods Low in Vitamin E (δ-Tocopherols) (1481st - 1500th) (per 100 g edible portion)

• Pea (shio-mame)
  
  0.1 mg
• Pea (uguisu-mame)
  
  0.1 mg
• Broad bean (whole, dried, raw)
  
  0.1 mg
• Soy protein (concentrated type)
  
  0.1 mg
• Scarlet runner bean (whole, dried, boiled)
  
  0.1 mg
• Poppy seed (dried)
  
  0.1 mg
• Sweet acorn (raw)
  
  0.1 mg
• Sunflower seed (oil-roasted and salted)
  
  0.1 mg
• Ashitaba (stems and leaves, raw)
  
  0.1 mg
• Pumpkin, Japan (fruit, raw)
  
  0.1 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.1 mg
• Chrysanthemum (kikunori)
  
  0.1 mg
• Kogomi (spears, raw)
  
  0.1 mg
• Yard bean (immature pods, boiled)
  
  0.1 mg
• Japanese angelica-tree (spears, boiled)
  
  0.1 mg
• Field horsetail (fertile shoot, raw)
  
  0.1 mg
• Field horsetail (fertile shoot, boiled)
  
  0.1 mg
• Sweet corn (immature kernels, boiled)
  
  0.1 mg
• Myoga (spike, raw)
  
  0.1 mg
• Mung bean sprout (raw)
  
  0.1 mg