Foods Low in Vitamin E (γ-Tocopherols) (1741st - 1760th) (per 100 g edible portion)

• Buckwheat flour (outer layer)
  
  11 mg
• Imo-karinto
  
  11.8 mg
• Chinese chestnut (roasted)
  
  12 mg
• Soybean, Kinako (whole bean type)
  
  12.1 mg
• Pine nut (roasted)
  
  12.3 mg
• Shortening
  
  12.4 mg
• Soybean, Whole bean (domestic, dried, raw)
  
  14.4 mg
• Skipjack, Canned product (flaked meat in oil)
  
  14.9 mg
• Soybean, Whole bean (usa, dried, raw)
  
  15.1 mg
• Pumpkin seed (roasted and salted)
  
  15.1 mg
• Brazil nut (oil-roasted and salted)
  
  15.5 mg
• Soybean, Kinako (hulled bean type)
  
  16.1 mg
• Tuna, Canned product (flaked light meat in oil)
  
  16.8 mg
• Thousand Island dressing
  
  16.8 mg
• French dressing
  
  17.5 mg
• Soybean, Whole bean (china, dried, raw)
  
  18.5 mg
• Watermelon seed (roasted and salted)
  
  19.5 mg
• Soybean, Tofu (kori-dofu)
  
  19.7 mg
• Soybean, Whole bean (brazil, dried, raw)
  
  20.3 mg
• Margarin (fat spread)
  
  21.1 mg