Foods Low in Vitamin E (γ-Tocopherols) (1661st - 1680th) (per 100 g edible portion)

• Brittles
  
  3.8 mg
• Corn (whole grain, raw)
  
  3.9 mg
• Fig (dried)
  
  3.9 mg
• Instant miso (paste type)
  
  3.9 mg
• Yuba (wet type)
  
  4 mg
• Yuba (dried type)
  
  4 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  4 mg
• Corn (corn meal)
  
  4.1 mg
• Mishima-mame
  
  4.1 mg
• Puff pie
  
  4.3 mg
• Cocoa (pure cocoa)
  
  4.3 mg
• Lima bean (whole, dried, raw)
  
  4.4 mg
• Mung bean (whole, dried, boiled)
  
  4.4 mg
• Pine nut (raw)
  
  4.4 mg
• Chocolate biscuit
  
  4.5 mg
• Mustard (grain mustard)
  
  4.5 mg
• Soybean, Tofu (okinawa-tofu)
  
  4.8 mg
• Rice bean (whole, dried, raw)
  
  4.9 mg
• Sea urchin (tsubu-uni)
  
  4.9 mg
• Mustard (prepared mustard)
  
  4.9 mg