Vitamin E (α-Tocopherols) Content of Foods
(11 - 20)
17.1 mg
(per 100 g edible portion)
Corn oil
0.8 mg
(per 5 g edible portion)
Gyokuro (tea)
2.4 mg
(per 15 g edible portion)
Margarin (fat spread)
15.2 mg
(per 100 g edible portion)
Rapeseed oil
2.3 mg
(per 15 g edible portion)
Margarin (soft type)
2.2 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
1.4 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
12.8 mg
(per 100 g edible portion)
Vegetable oil, blend
1.2 mg
(per 10 g edible portion)
Pine nut (roasted)
2.4 mg
(per 20 g edible portion)
Cracker (oil-sprayed)
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