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> Nutrients > Vitamin E(α-Tocopherols) > Foods Low in Vitamin E(α-Tocopherols)

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Foods Low in Vitamin E(α-Tocopherols) (per 100g edible portion)

• Rice, Paddy rice gruel(brown rice) 0 mg
• Rice, Paddy rice gruel(half-milled rice) 0 mg
• Rice, Paddy rice diluted gruel(brown rice) 0 mg
• Rice, Paddy rice thin gruel(brown rice) 0 mg
• Rice vermicelli(raw) 0 mg
• Shiratamako 0 mg
• Job's tears(milled grain, raw) 0 mg
• Konjac(block, made from fine powder) 0 mg
• Konjac(noodles) 0 mg
• Adzuki bean(boiled, canned in syrup) 0 mg
• Adzuki bean, An, Bean paste(koshi-an) 0 mg
• Kidney bean(whole, dried, boiled) 0 mg
• Kidney bean(uzura-mame) 0 mg
• Kidney bean(koshi-an) 0 mg
• Kidney bean(mame-kinton) 0 mg
• Pea(whole, dried, boiled) 0 mg
• Pea(uguisu-mame) 0 mg
• Cowpea(whole, dried, boiled) 0 mg
• Soy protein(textured type) 0 mg
• Soy protein(concentrated type) 0 mg
• Soy protein(isolated type) 0 mg
• Kinzanji-miso 0 mg
• Japanese chestnut(raw) 0 mg
• Japanese chestnut(boiled) 0 mg
• Japanese chestnut(kanroni) 0 mg
• Coconut(coconut powder) 0 mg
• Japanese horse chestnut(steamed) 0 mg
• Green pea(canned in brine) 0 mg
• Turnip(root, with skin, raw) 0 mg
• Turnip(root, with skin, boiled) 0 mg

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