Meats Low in Vitamin E (γ-Tocopherols) (81st - 100th) (per 100 g edible portion)

• Swine, Offal (small intestine, boiled)
  
  0 mg
• Swine, Offal (large intestine, boiled)
  
  0 mg
• Swine, Offal (uterus, raw)
  
  0 mg
• Swine, Offal (feet, boiled)
  
  0 mg
• Swine, Offal (cartilage, boiled)
  
  0 mg
• Swine, Ham (loin)
  
  0 mg
• Swine, Ham (uncooked ham, ripened)
  
  0 mg
• Swine, Bacon
  
  0 mg
• Swine, Sausage (fresh sausage)
  
  0 mg
• Swine (smoked liver)
  
  0 mg
• Swine (gelatin)
  
  0 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  0 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0 mg
• Goat (meat, lean, raw)
  
  0 mg
• Duck, wild (meat, without skin, raw)
  
  0 mg
• Common pheasant (meat, without skin, raw)
  
  0 mg
• Turkey (meat, without skin, raw)
  
  0 mg