Foods Low in Vitamin E (γ-Tocopherols) (1441st - 1460th) (per 100 g edible portion)

• Manju (mushi-manju)
  
  0.5 mg
• Yokan (neri-yokan)
  
  0.5 mg
• Jam bun
  
  0.5 mg
• Shao mai (frozen)
  
  0.5 mg
• Fu, Gluten products (baked type, ita-fu)
  
  0.6 mg
• Kidney bean (uzura-mame)
  
  0.6 mg
• Hishio-miso
  
  0.6 mg
• Chrysanthemum (kikunori)
  
  0.6 mg
• Bamboo shoot (shoots, boiled)
  
  0.6 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.6 mg
• Turnip rape (flower buds and stems, raw)
  
  0.6 mg
• Turnip rape (flower buds and stems, boiled)
  
  0.6 mg
• Mung bean sprout (boiled)
  
  0.6 mg
• Papaya (unripe, raw)
  
  0.6 mg
• Blueberry (raw)
  
  0.6 mg
• Yuzu (peel, raw)
  
  0.6 mg
• Fish paste product (satsuma-age)
  
  0.6 mg
• Fish paste product (fish ham)
  
  0.6 mg
• Swine, Ham (chopped)
  
  0.6 mg
• Hen's egg (whole, raw)
  
  0.6 mg