Meats High in Vitamin E (γ-Tocopherols) (1st - 20th) (per 100 g edible portion)

• Wasp (maggot, canned with seasoning)
  
  0.8 mg
• Swine, Ham (chopped)
  
  0.6 mg
• Swine (liver paste)
  
  0.4 mg
• Swine, Ham (mixed pressed)
  
  0.4 mg
• Chicken, Offal (heart, raw)
  
  0.3 mg
• Swine (roast pork)
  
  0.3 mg
• Cattle, Beef product (corned beef, canned)
  
  0.3 mg
• Snapping turtle (meat, raw)
  
  0.2 mg
• Rice hopper (tsukudani)
  
  0.2 mg
• Chicken, Offal (skin, breast, raw)
  
  0.2 mg
• Japanese quail (meat, with skin, raw)
  
  0.2 mg
• Aigamo (meat, with skin, raw)
  
  0.2 mg
• Cattle, Beef product (beefjerky)
  
  0.2 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  0.2 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.2 mg
• Guinea fowl (meat, without skin, raw)
  
  0.1 mg
• Pigeon (meat, without skin, raw)
  
  0.1 mg
• Chicken, Offal (skin, thigh, raw)
  
  0.1 mg
• Chicken, Offal (liver, raw)
  
  0.1 mg
• Chicken (ground meat, raw)
  
  0.1 mg