Pulses Low in Vitamin E (δ-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Soy protein (textured type)
  
  0.3 mg
• Yuba (wet type)
  
  0.3 mg
• Yuba (dried type)
  
  0.3 mg
• Mung bean (whole, dried, boiled)
  
  0.3 mg
• Pea (oil-roasted and salted)
  
  0.4 mg
• Okara (modern product)
  
  0.4 mg
• Lima bean (whole, dried, raw)
  
  0.4 mg
• Soybean, Tofu-chikuwa (steamed type)
  
  0.5 mg
• Soy milk (reconstituted type)
  
  0.5 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
• Soybean, Tofu (packed-tofu)
  
  0.8 mg
• Soybean, Tofu (kinugoshi-tofu)
  
  0.9 mg
• Soybean, Tofu (soft-tofu)
  
  1 mg
• Okara (traditional product)
  
  1 mg
• Soy milk (regular type)
  
  1 mg
• Chickpea (whole, oil-roasted and salted)
  
  1.1 mg