Foods Low in Vitamin E (γ-Tocopherols) (1701st - 1720th) (per 100 g edible portion)

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