Meats Low in Vitamin E (γ-Tocopherols) (221st - 240th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, with skin, raw)
  
  0.1 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  0.1 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  0.1 mg
• Chicken, Broiler meat (sasami, raw)
  
  0.1 mg
• Chicken (ground meat, raw)
  
  0.1 mg
• Chicken, Offal (liver, raw)
  
  0.1 mg
• Chicken, Offal (skin, thigh, raw)
  
  0.1 mg
• Pigeon (meat, without skin, raw)
  
  0.1 mg
• Guinea fowl (meat, without skin, raw)
  
  0.1 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.2 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  0.2 mg
• Cattle, Beef product (beefjerky)
  
  0.2 mg
• Aigamo (meat, with skin, raw)
  
  0.2 mg
• Japanese quail (meat, with skin, raw)
  
  0.2 mg
• Chicken, Offal (skin, breast, raw)
  
  0.2 mg
• Rice hopper (tsukudani)
  
  0.2 mg
• Snapping turtle (meat, raw)
  
  0.2 mg
• Cattle, Beef product (corned beef, canned)
  
  0.3 mg
• Swine (roast pork)
  
  0.3 mg
• Chicken, Offal (heart, raw)
  
  0.3 mg