Foods Low in Vitamin E (δ-Tocopherols) (1541st - 1560th) (per 100 g edible portion)

• Raisin bread
  
  0.2 mg
• Soft rolls
  
  0.2 mg
• Pizza crust
  
  0.2 mg
• Buckwheat flour (inner layer)
  
  0.2 mg
• Corn (corn meal)
  
  0.2 mg
• Pea (whole, dried, raw)
  
  0.2 mg
• Soy protein (isolated type)
  
  0.2 mg
• Kinzanji-miso
  
  0.2 mg
• Chickpea (whole, dried, boiled)
  
  0.2 mg
• Scarlet runner bean (whole, dried, raw)
  
  0.2 mg
• Chinese chestnut (roasted)
  
  0.2 mg
• Water chestnut (raw)
  
  0.2 mg
• Perilla (seeds, raw)
  
  0.2 mg
• Japanese angelica-tree (spears, raw)
  
  0.2 mg
• Acerola (raw)
  
  0.2 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.2 mg
• Mackerel (canned products, miso-ni)
  
  0.2 mg
• Fish paste product (hanpen)
  
  0.2 mg
• Fish paste product (fish ham)
  
  0.2 mg
• Cattle, Beef product (corned beef, canned)
  
  0.2 mg