Pulses Low in Vitamin E (γ-Tocopherols) (per 100 g edible portion)

• Soy protein (concentrated type)
  
  0.1 mg
• Soy protein (isolated type)
  
  0.3 mg
• Soy protein (textured type)
  
  0.5 mg
• Kidney bean (uzura-mame)
  
  0.6 mg
• Hishio-miso
  
  0.6 mg
• Adzuki bean (boiled, canned in syrup)
  
  0.8 mg
• Adzuki bean, An, Bean paste (tsubushi-an)
  
  0.9 mg
• Kinzanji-miso
  
  0.9 mg
• Broad bean (otafuku-mame)
  
  1.1 mg
• Kidney bean (whole, dried, boiled)
  
  1.3 mg
• Kidney bean (mame-kinton)
  
  1.3 mg
• Adzuki bean (whole, dried, boiled)
  
  1.4 mg
• Adzuki bean, An, Bean paste (koshi-an)
  
  1.4 mg
• Broad bean (fuki-mame)
  
  1.4 mg
• Kidney bean (koshi-an)
  
  1.5 mg
• Soy protein (structured type)
  
  1.5 mg
• Soy milk (drink type, coffee flavored)
  
  1.8 mg
• Scarlet runner bean (whole, dried, boiled)
  
  1.9 mg
• Kidney bean (whole, dried, raw)
  
  2 mg
• Soybean, Tofu (yushi-dofu)
  
  2 mg