Foods Low in Vitamin E (γ-Tocopherols) (1421st - 1440th) (per 100 g edible portion)

• Dried buckwheat noodles (dry form, boiled)
  
  0.5 mg
• Corn (corn grits)
  
  0.5 mg
• Soy protein (textured type)
  
  0.5 mg
• Endive (leaves, raw)
  
  0.5 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.5 mg
• Cherry tomato (fruit, raw)
  
  0.5 mg
• Chinese chive (leaves, raw)
  
  0.5 mg
• Broccoli (inflorescence, raw)
  
  0.5 mg
• Black gram sprout (boiled)
  
  0.5 mg
• Tossa jute (stems and leaves, raw)
  
  0.5 mg
• Mugwort (leaves, raw)
  
  0.5 mg
• Cos lettuce (leaves, raw)
  
  0.5 mg
• Turfed stone leek (leaves, raw)
  
  0.5 mg
• Sudachi (peel, raw)
  
  0.5 mg
• Silky fowl's egg (whole, raw)
  
  0.5 mg
• Hen's egg (whole, sugared)
  
  0.5 mg
• Pidan
  
  0.5 mg
• Aniri-namayatsuhashi
  
  0.5 mg
• Dorayaki
  
  0.5 mg
• Manju (to-manju)
  
  0.5 mg