Foods Low in Vitamin E (γ-Tocopherols) (1721st - 1740th) (per 100 g edible portion)

• Sea urchin (neri-uni)
  
  7.7 mg
• Soybean, Ganmodoki
  
  8.1 mg
• Water chestnut (raw)
  
  8.1 mg
• Edamame (frozen)
  
  8.2 mg
• Corn (popcorn, oil-popped and salted)
  
  8.3 mg
• Broad bean (oil-roasted and salted)
  
  8.4 mg
• Tempeh
  
  8.5 mg
• Pie (meat pie)
  
  8.5 mg
• Danish pastry
  
  8.6 mg
• Doughnut (yeast-leavened)
  
  8.6 mg
• Sweet acorn (raw)
  
  8.7 mg
• Soybean, Natto (hikiwari-natto)
  
  9 mg
• Chickpea (whole, oil-roasted and salted)
  
  9.2 mg
• Japanese pilchard, Canned product (in oil)
  
  9.2 mg
• Poppy seed (dried)
  
  9.4 mg
• Hazel nut (oil-roasted and salted)
  
  9.4 mg
• Rice cracker (age-senbei)
  
  9.4 mg
• Soybean, Abura-age
  
  10.1 mg
• Pie (pie pastry)
  
  10.1 mg
• Soybean-koji miso
  
  10.9 mg