Foods Low in Vitamin E (γ-Tocopherols) (1381st - 1400th) (per 100 g edible portion)

• Tomato puree
  
  0.3 mg
• Tomato ketchup
  
  0.3 mg
• Croquette (potato type, for frying, frozen)
  
  0.3 mg
• Raisin bread
  
  0.4 mg
• Wheat gluten (paste type)
  
  0.4 mg
• Pizza crust
  
  0.4 mg
• Bread crumbs (wet form)
  
  0.4 mg
• Bread crumbs (semi-dry form)
  
  0.4 mg
• Sunflower seed (oil-roasted and salted)
  
  0.4 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.4 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.4 mg
• Cauliflower (inflorescence, raw)
  
  0.4 mg
• Cauliflower (inflorescence, boiled)
  
  0.4 mg
• Gyoja-ninniku (leaves, raw)
  
  0.4 mg
• Ha-shoga (rhizome, raw)
  
  0.4 mg
• Ginger (pickles, sweetened)
  
  0.4 mg
• Zucchini (fruit, raw)
  
  0.4 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  0.4 mg
• Young sweet corn (young ear, raw)
  
  0.4 mg
• Basil (leaves, raw)
  
  0.4 mg