Vitamin E (α-Tocopherols) Content of Foods
(Initial K) (11 - 20)
0.1 mg
(per 57 g edible portion)
Karukan
0.1 mg
(per 50 g edible portion)
Kashiwa-mochi
0.3 mg
(per 40 g edible portion)
Kasutera
0 mg
(per 100 g edible portion)
Katsuo-bushi and kombu extract
0 mg
(per 100 g edible portion)
Katsuo-bushi extract
0.7 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
0.1 mg
(per 10 g edible portion)
Kezuri-konbu
0.2 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
Tr
(per 45 g edible portion)
Kibi-dango
0 mg
(per 20 g edible portion)
Kidney bean (koshi-an)
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