Foods Low in Vitamin E (δ-Tocopherols) (1641st - 1660th) (per 100 g edible portion)

• Biscuit (soft)
  
  0.6 mg
• Amaranth (whole grain, raw)
  
  0.7 mg
• Buckwheat flour (outer layer)
  
  0.7 mg
• Sesame oil
  
  0.7 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
• Instant miso (paste type)
  
  0.7 mg
• Soybean, Tofu (packed-tofu)
  
  0.8 mg
• Japanese torreya seed (roasted)
  
  0.8 mg
• Soybean sprout (raw)
  
  0.8 mg
• Kashiwa-mochi
  
  0.8 mg
• Cracker (oil-sprayed)
  
  0.8 mg
• Potato chip (fabricated)
  
  0.8 mg
• Soybean, Tofu (kinugoshi-tofu)
  
  0.9 mg
• Soybean sprout (boiled)
  
  0.9 mg
• Japanese pilchard, Canned product (in oil)
  
  0.9 mg
• Oyster (canned in oil, smoked)
  
  0.9 mg