Eggs Low in Vitamin E (γ-Tocopherols) (per 100 g edible portion)

• Hen's egg (white, raw)
  
  0 mg
• Hen's egg (white, boiled)
  
  0 mg
• Hen's egg (white, dried)
  
  0 mg
• Hen's egg (tamago-dofu)
  
  0.3 mg
• Japanese quail's egg (whole, raw)
  
  0.4 mg
• Japanese quail's egg (boiled and canned in brine)
  
  0.4 mg
• Silky fowl's egg (whole, raw)
  
  0.5 mg
• Hen's egg (whole, sugared)
  
  0.5 mg
• Pidan
  
  0.5 mg
• Hen's egg (whole, raw)
  
  0.6 mg
• Hen's egg (whole, boiled)
  
  0.6 mg
• Hen's egg (whole, poached)
  
  0.6 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  0.7 mg
• Hen's egg (whole, boiled and canned in brine)
  
  0.9 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  0.9 mg
• Hen's egg (yolk, sugared)
  
  1.6 mg
• Hen's egg (yolk, raw)
  
  2 mg
• Hen's egg (yolk, boiled)
  
  2.1 mg
• Hen's egg (whole, dried)
  
  2.4 mg
• Hen's egg (yolk, dried)
  
  3.7 mg