Foods Low in Vitamin E (δ-Tocopherols) (1621st - 1640th) (per 100 g edible portion)

• Kushi-dango (adzuki bean paste)
  
  0.5 mg
• Caramel
  
  0.5 mg
• White chocolate
  
  0.5 mg
• Mustard (prepared mustard)
  
  0.5 mg
• Fu, Gluten products (baked type, ita-fu)
  
  0.6 mg
• Sekihan
  
  0.6 mg
• Soybean, Tofu-chikuwa (baked type)
  
  0.6 mg
• Soy milk (drink type, coffee flavored)
  
  0.6 mg
• Soy protein (structured type)
  
  0.6 mg
• Chickpea (whole, dried, raw)
  
  0.6 mg
• Mung bean (whole, dried, raw)
  
  0.6 mg
• Cashew nut (oil-roasted and salted)
  
  0.6 mg
• Watermelon seed (roasted and salted)
  
  0.6 mg
• Pistachio nut (roasted and salted)
  
  0.6 mg
• Pecan nut (oil-roasted and salted)
  
  0.6 mg
• Pine nut (roasted)
  
  0.6 mg
• Beef tallow
  
  0.6 mg
• Hina-arare (kanto style)
  
  0.6 mg
• Cornet with chocolate cream
  
  0.6 mg
• Doughnut (cake type)
  
  0.6 mg