Foods Low in Vitamin E (δ-Tocopherols) (1681st - 1700th) (per 100 g edible portion)

• Curry roux
  
  1.1 mg
• Hash roux
  
  1.1 mg
• Croissants
  
  1.2 mg
• Soybean, Tofu (yushi-dofu)
  
  1.2 mg
• Sakura-mochi (kanto style)
  
  1.2 mg
• Daifuku-mochi
  
  1.2 mg
• Manju (kuzu-manju)
  
  1.2 mg
• Manju (to-manju)
  
  1.2 mg
• Karinto (brown sugar)
  
  1.2 mg
• Cayenne pepper oil
  
  1.2 mg
• Soybean, Tofu (momen-tofu)
  
  1.3 mg
• Dorayaki
  
  1.3 mg
• Manju (kasutera-manju)
  
  1.4 mg
• Manju (kuri-manju)
  
  1.4 mg
• Manju (mushi-manju)
  
  1.4 mg
• Yokan (neri-yokan)
  
  1.4 mg
• Soybean, Tofu (yaki-tofu)
  
  1.5 mg
• Eggplant Western type (fruit, fried)
  
  1.5 mg
• Aniri-namayatsuhashi
  
  1.5 mg
• Yokan (mushi-yokan)
  
  1.5 mg