Foods Low in Vitamin E (γ-Tocopherols) (1481st - 1500th) (per 100 g edible portion)

• Fish paste product (yaki-chikuwa)
  
  0.7 mg
• Fish paste product (hanpen)
  
  0.7 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  0.7 mg
• Kanoko
  
  0.7 mg
• Nerikiri
  
  0.7 mg
• Bean jam bun
  
  0.7 mg
• Potato chip (fabricated)
  
  0.7 mg
• Basil (ground)
  
  0.7 mg
• Bread type rolls
  
  0.8 mg
• Buckwheat noodles (wet form, boiled)
  
  0.8 mg
• Corn (corn flour)
  
  0.8 mg
• Adzuki bean (boiled, canned in syrup)
  
  0.8 mg
• Ginger (rhizome, raw)
  
  0.8 mg
• Water dropwort (stems and leaves, raw)
  
  0.8 mg
• Bamboo shoot (canned in water)
  
  0.8 mg
• Hyacinth bean (immature pods, raw)
  
  0.8 mg
• Mugwort (leaves, boiled)
  
  0.8 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0.8 mg
• Fish paste product (datemaki)
  
  0.8 mg
• Wasp (maggot, canned with seasoning)
  
  0.8 mg