Pulses Low in Vitamin E (γ-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Soy milk (regular type)
  
  2 mg
• Soybean, Tofu (kinugoshi-tofu)
  
  2.1 mg
• Okara (traditional product)
  
  2.1 mg
• Pea (uguisu-mame)
  
  2.2 mg
• Soybean, Tofu (soft-tofu)
  
  2.2 mg
• Pea (whole, dried, boiled)
  
  2.3 mg
• Cowpea (whole, dried, boiled)
  
  2.3 mg
• Soybean, Tofu (packed-tofu)
  
  2.4 mg
• Soybean, Tofu-chikuwa (steamed type)
  
  2.8 mg
• Okara (modern product)
  
  2.8 mg
• Adzuki bean (whole, dried, raw)
  
  3 mg
• Soybean, Tofu-chikuwa (baked type)
  
  3 mg
• Soybean, Tofu (momen-tofu)
  
  3.1 mg
• Soy milk (reconstituted type)
  
  3.1 mg
• Scarlet runner bean (whole, dried, raw)
  
  3.2 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  3.5 mg
• Soybean, Tofu (yaki-tofu)
  
  3.5 mg
• Pea (shio-mame)
  
  3.7 mg
• Yuba (wet type)
  
  4 mg
• Yuba (dried type)
  
  4 mg