Meats Low in Vitamin E (γ-Tocopherols) (201st - 220th) (per 100 g edible portion)

• Swine, Ham (shoulder)
  
  0.1 mg
• Swine, Ham (pressed)
  
  0.1 mg
• Swine, Ham (uncooked ham, fresh)
  
  0.1 mg
• Swine, Loin
  
  0.1 mg
• Swine, Shoulder
  
  0.1 mg
• Swine, Sausage (vienna)
  
  0.1 mg
• Swine, Sausage (semi-dry)
  
  0.1 mg
• Swine, Sausage (dry)
  
  0.1 mg
• Swine, Sausage (frankfurter)
  
  0.1 mg
• Swine, Sausage (bologna)
  
  0.1 mg
• Swine, Sausage (lyoner)
  
  0.1 mg
• Swine, Sausage (liver)
  
  0.1 mg
• Swine, Sausage (mixed)
  
  0.1 mg
• Duck, domesticated (meat, with skin, raw)
  
  0.1 mg
• Sparrow (meat, with bone and skin, raw)
  
  0.1 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  0.1 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  0.1 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  0.1 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  0.1 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  0.1 mg