Foods Low in Vitamin E (γ-Tocopherols) (1681st - 1700th) (per 100 g edible portion)

• Broad bean (whole, dried, raw)
  
  5 mg
• Pea (oil-roasted and salted)
  
  5.2 mg
• Lentil (whole, dried, raw)
  
  5.2 mg
• Pie (apple pie)
  
  5.2 mg
• Rice-koji miso (dark yellow type)
  
  5.2 mg
• Croissants
  
  5.3 mg
• Cashew nut (oil-roasted and salted)
  
  5.4 mg
• Peanut oil
  
  5.4 mg
• Soybean, Nama-age
  
  5.6 mg
• Karinto (sugar)
  
  5.6 mg
• Rice-koji miso (light yellow type)
  
  5.7 mg
• Edamame (boiled)
  
  5.8 mg
• White chocolate
  
  5.8 mg
• Potatoe (fried potato)
  
  5.9 mg
• Soybean, Natto (itohiki-natto)
  
  5.9 mg
• Soybean, Whole bean (domestic, dried, boiled)
  
  6 mg
• Peanut (dried)
  
  6 mg
• Karinto (brown sugar)
  
  6 mg
• Cowpea (whole, dried, raw)
  
  6.2 mg
• Soybean, Canned in water
  
  6.2 mg