Foods Low in Vitamin E (γ-Tocopherols) (1401st - 1420th) (per 100 g edible portion)

• Broccoli (inflorescence, boiled)
  
  0.4 mg
• Black gram sprout (raw)
  
  0.4 mg
• Turfed stone leek (leaves, boiled)
  
  0.4 mg
• Longan (dried)
  
  0.4 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.4 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.4 mg
• Swine, Ham (mixed pressed)
  
  0.4 mg
• Swine (liver paste)
  
  0.4 mg
• Japanese quail's egg (whole, raw)
  
  0.4 mg
• Japanese quail's egg (boiled and canned in brine)
  
  0.4 mg
• Uguisu-mochi
  
  0.4 mg
• Sakura-mochi (kanto style)
  
  0.4 mg
• Daifuku-mochi
  
  0.4 mg
• Taruto
  
  0.4 mg
• Manju (kuzu-manju)
  
  0.4 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  0.4 mg
• Yokan (mizu-yokan)
  
  0.4 mg
• Hina-arare (kansai style)
  
  0.4 mg
• Proso millet (milled grain, raw)
  
  0.5 mg
• Bread crumbs (dry form)
  
  0.5 mg