Foods Low in Vitamin E (δ-Tocopherols) (1761st - 1778th) (per 100 g edible portion)

• Soybean, Whole bean (usa, dried, raw)
  
  5.6 mg
• Soybean, Canned in water
  
  5.6 mg
• Margarin (fat spread)
  
  5.7 mg
• Skipjack, Canned product (flaked meat in oil)
  
  6 mg
• Mayonnaise (egg yolk type)
  
  6 mg
• Tuna, Canned product (flaked light meat in oil)
  
  6.1 mg
• Margarin (soft type)
  
  6.1 mg
• Soybean, Whole bean (brazil, dried, raw)
  
  6.4 mg
• Soybean, Kinako (whole bean type)
  
  6.8 mg
• Soybean, Whole bean (china, dried, raw)
  
  8.1 mg
• Rice bean (whole, dried, raw)
  
  8.1 mg
• Soybean, Whole bean (domestic, dried, raw)
  
  8.2 mg
• Soybean, Kinako (hulled bean type)
  
  8.3 mg
• Cowpea (whole, dried, raw)
  
  9.7 mg
• Soybean, Tofu (kori-dofu)
  
  10.1 mg
• Adzuki bean (whole, dried, raw)
  
  10.7 mg
• Vegetable oil, blend
  
  10.9 mg
• Soybean oil
  
  20.8 mg