Foods Low in Vitamin E (γ-Tocopherols) (1641st - 1660th) (per 100 g edible portion)

• Soybean, Tofu (momen-tofu)
  
  3.1 mg
• Soy milk (reconstituted type)
  
  3.1 mg
• Green pea (boiled)
  
  3.1 mg
• Scarlet runner bean (whole, dried, raw)
  
  3.2 mg
• Pumpkin, Japan (fruit, raw)
  
  3.2 mg
• Curry roux
  
  3.2 mg
• Japanese chestnut (boiled)
  
  3.3 mg
• Peanut (oil-roasted and salted)
  
  3.3 mg
• Rice bran oil
  
  3.4 mg
• Chinese style instant cup noodles (dried by frying)
  
  3.5 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  3.5 mg
• Soybean, Tofu (yaki-tofu)
  
  3.5 mg
• Cornet with chocolate cream
  
  3.5 mg
• Barley-koji miso
  
  3.5 mg
• Pea (shio-mame)
  
  3.7 mg
• Hen's egg (yolk, dried)
  
  3.7 mg
• Precooked Chinese noodles (dried by hot air)
  
  3.8 mg
• Pumpkin, Japan (fruit, boiled)
  
  3.8 mg
• Pretzel
  
  3.8 mg
• Corn snack, extruded
  
  3.8 mg