Foods Low in Vitamin E (γ-Tocopherols) (1561st - 1580th) (per 100 g edible portion)

• Acerola (raw)
  
  1.4 mg
• Sorghum (milled grain, raw)
  
  1.5 mg
• Kidney bean (koshi-an)
  
  1.5 mg
• Soy protein (structured type)
  
  1.5 mg
• Japanese horse chestnut (steamed)
  
  1.5 mg
• Mume, Japanese apricot (umeboshi, pickles, seasoned)
  
  1.5 mg
• Gyokuro (tea)
  
  1.5 mg
• Asatsuki (leaves, raw)
  
  1.6 mg
• Asatsuki (leaves, boiled)
  
  1.6 mg
• Green pea (frozen)
  
  1.6 mg
• Winged bean (immature pods, raw)
  
  1.6 mg
• Japanese angelica-tree (spears, raw)
  
  1.6 mg
• Soybean sprout (raw)
  
  1.6 mg
• Hen's egg (yolk, sugared)
  
  1.6 mg
• Black tea (tea)
  
  1.6 mg
• Hash roux
  
  1.6 mg
• Parsley (dried)
  
  1.6 mg
• Bracken (young shoots, dried, raw)
  
  1.7 mg
• Amanatto (green peas)
  
  1.7 mg
• Biscuit (soft)
  
  1.7 mg