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

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• Cereals
• Potatoes and Starches
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Foods Low in Vitamin E(γ-Tocopherols) (per 100g edible portion)

• Oats(oatmeal, raw) 0 mg
• Barley(pressed grain, raw) 0 mg
• Barley(splited grain, raw) 0 mg
• Barley, Noodle(dry form, raw) 0 mg
• Barley, Noodle(dry form, boiled) 0 mg
• Wheat, Whole grain(domestic, medium, raw) 0 mg
• Wheat, Whole grain(imported, soft, raw) 0 mg
• Wheat, Whole grain(imported, hard, raw) 0 mg
• Wheat flour(soft flour, first grade) 0 mg
• Wheat flour(soft flour, second grade) 0 mg
• Wheat flour(medium flour, first grade) 0 mg
• Wheat flour(medium flour, second grade) 0 mg
• Wheat flour(hard flour, first grade) 0 mg
• Wheat flour(hard flour, second grade) 0 mg
• Wheat flour(hard flour, whole) 0 mg
• Premixed flour(for tenpura) 0 mg
• Udon(wet form, raw) 0 mg
• Udon(wet form, boiled) 0 mg
• Udon(dry form, raw) 0 mg
• Udon(dry form, boiled) 0 mg
• Somen and Hiyamugi(dry form, raw) 0 mg
• Somen and Hiyamugi(dry form, boiled) 0 mg
• Tenobe-somen and Tenobehiyamugi(dry form, boiled) 0 mg
• Chinese noodle(wet form, raw) 0 mg
• Chinese noodle(wet form, boiled) 0 mg
• Steamed Chinese noodle 0 mg
• Dried Chinese noodle(dry form, raw) 0 mg
• Dried Chinese noodle(dry form, boiled) 0 mg
• Okinawa noodle(wet form, raw) 0 mg
• Okinawa noodle(wet form, boiled) 0 mg

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