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

• Somen and Hiyamugi (dry form, raw)
  
  0 mg
• Somen and Hiyamugi (dry form, boiled)
  
  0 mg
• Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  
  0 mg
• Chinese noodles (wet form, raw)
  
  0 mg
• Chinese noodles (wet form, boiled)
  
  0 mg
• Steamed Chinese noodles
  
  0 mg
• Dried Chinese noodles (dry form, raw)
  
  0 mg
• Dried Chinese noodles (dry form, boiled)
  
  0 mg
• Okinawa noodles (wet form, raw)
  
  0 mg
• Okinawa noodles (wet form, boiled)
  
  0 mg
• Dried Okinawa noodles (dry form, raw)
  
  0 mg
• Dried Okinawa noodles (dry form, boiled)
  
  0 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  0 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  0 mg
• Fu, Gluten products (steamed tubular type)
  
  0 mg
• Wheat germ
  
  0 mg
• Wheat gluten (powdered type)
  
  0 mg
• Wheat gluten (textured type)
  
  0 mg
• Chio tzu pastry
  
  0 mg