Foods Low in Vitamin E (γ-Tocopherols) (1701st - 1720th) (per 100 g edible portion)
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Soybean, Natto (goto-natto)
6.2 mg
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Soybean, Budo-mame
6.3 mg
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Mung bean (whole, dried, raw)
6.4 mg
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Chickpea (whole, dried, boiled)
6.5 mg
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Edamame (raw)
6.5 mg
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Milk chocolate
6.5 mg
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Pea (whole, dried, raw)
6.7 mg
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Oyster (canned in oil, smoked)
6.7 mg
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Buckwheat flour (straight)
6.8 mg
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Red pepper (fruit, dried)
6.9 mg
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Soybean, Tofu (tofu-yo)
7 mg
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Peanut (roasted)
7.1 mg
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Instant miso (powdered type)
7.1 mg
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Buckwheat flour (middle layer)
7.2 mg
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Peanut (peanut butter)
7.2 mg
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Eggplant Western type (fruit, fried)
7.5 mg
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Sencha (tea)
7.5 mg
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Soybean, Natto (tera-natto)
7.6 mg
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Tuna, Canned product (flaked white meat in oil)
7.6 mg
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Chickpea (whole, dried, raw)
7.7 mg