Foods Low in Vitamin E (γ-Tocopherols) (1601st - 1620th) (per 100 g edible portion)

• Sunflower oil
  
  2 mg
• Geppei
  
  2 mg
• Soybean, Tofu (kinugoshi-tofu)
  
  2.1 mg
• Okara (traditional product)
  
  2.1 mg
• Mume, Japanese apricot (ume-zuke, salted pickles)
  
  2.1 mg
• Hen's egg (yolk, boiled)
  
  2.1 mg
• Foxtail millet (milled grain, raw)
  
  2.2 mg
• Pea (uguisu-mame)
  
  2.2 mg
• Soybean, Tofu (soft-tofu)
  
  2.2 mg
• Chatsu
  
  2.2 mg
• Precooked Chinese noodles (dried by frying)
  
  2.3 mg
• Sorghum (whole grain, raw)
  
  2.3 mg
• Pea (whole, dried, boiled)
  
  2.3 mg
• Cowpea (whole, dried, boiled)
  
  2.3 mg
• Safflower oil
  
  2.3 mg
• Russian cake
  
  2.3 mg
• Wheat flour snack, extruded
  
  2.3 mg
• Chinese style instant cup noodles (dried by frying, chow mein type)
  
  2.4 mg
• Corn (cultivar, cuzco, oil-roasted and salted)
  
  2.4 mg
• Soybean, Tofu (packed-tofu)
  
  2.4 mg