Foods Low in Vitamin E (γ-Tocopherols) (1621st - 1640th) (per 100 g edible portion)

• Hen's egg (whole, dried)
  
  2.4 mg
• Chinese style instant cup noodles (dried by hot air)
  
  2.5 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  2.6 mg
• Green pea (raw)
  
  2.6 mg
• Curry powder
  
  2.6 mg
• Buckwheat flour (inner layer)
  
  2.7 mg
• Lotus seed (mature, dried)
  
  2.7 mg
• Peanut (immature beans, boiled)
  
  2.7 mg
• Doughnut (cake type)
  
  2.7 mg
• Soybean, Tofu-chikuwa (steamed type)
  
  2.8 mg
• Okara (modern product)
  
  2.8 mg
• Peanut (immature beans, raw)
  
  2.9 mg
• Gokabo
  
  2.9 mg
• Adzuki bean (whole, dried, raw)
  
  3 mg
• Soybean, Tofu-chikuwa (baked type)
  
  3 mg
• Japanese chestnut (raw)
  
  3 mg
• Rice-koji miso (sweet type)
  
  3 mg
• Precooked Chinese noodles (dried by frying, seasoned)
  
  3.1 mg
• Japanese style instant cup noodles (dried by frying)
  
  3.1 mg
• Corn (cornflakes)
  
  3.1 mg