Foods Low in Vitamin E (γ-Tocopherols) (1541st - 1560th) (per 100 g edible portion)

• Blueberry (jam)
  
  1.2 mg
• Mirinboshi (japanese pilchard)
  
  1.2 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  1.2 mg
• Olive oil
  
  1.2 mg
• Custard cream puff
  
  1.2 mg
• Cocoa (milk cocoa)
  
  1.2 mg
• Meat ball (frozen)
  
  1.2 mg
• Dried buckwheat noodles (dry form, raw)
  
  1.3 mg
• Kidney bean (whole, dried, boiled)
  
  1.3 mg
• Kidney bean (mame-kinton)
  
  1.3 mg
• Pumpkin, Western (fruit, raw)
  
  1.3 mg
• Yard bean (immature pods, boiled)
  
  1.3 mg
• Broad bean (immature beans, raw)
  
  1.3 mg
• Palm oil
  
  1.3 mg
• Foxtail millet (glutinous cake)
  
  1.4 mg
• Adzuki bean (whole, dried, boiled)
  
  1.4 mg
• Adzuki bean, An, Bean paste (koshi-an)
  
  1.4 mg
• Broad bean (fuki-mame)
  
  1.4 mg
• Ashitaba (stems and leaves, raw)
  
  1.4 mg
• Ashitaba (stems and leaves, boiled)
  
  1.4 mg