Foods Low in Vitamin E (γ-Tocopherols) (1501st - 1520th) (per 100 g edible portion)

• Amanatto (kidney beans)
  
  0.8 mg
• Kintsuba
  
  0.8 mg
• Hina-arare (kanto style)
  
  0.8 mg
• Biscuit (hard)
  
  0.8 mg
• Potato chip (regular)
  
  0.8 mg
• Chio tzu (frozen)
  
  0.8 mg
• Adzuki bean, An, Bean paste (tsubushi-an)
  
  0.9 mg
• Kinzanji-miso
  
  0.9 mg
• Sweet corn (immature kernels, boiled)
  
  0.9 mg
• Parsley (leaves, raw)
  
  0.9 mg
• Leaf lettuce (leaves, raw)
  
  0.9 mg
• Mume, Japanese apricot (umebishio)
  
  0.9 mg
• Hen's egg (whole, boiled and canned in brine)
  
  0.9 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  0.9 mg
• Amanatto (adzuki beans)
  
  0.9 mg
• Boro (soba-boro)
  
  0.9 mg
• Rakugan (morokoshi-rakugan)
  
  0.9 mg
• Custard cream bun
  
  0.9 mg
• Caramel
  
  0.9 mg
• Pumpkin, Western (fruit, boiled)
  
  1 mg