Vitamin E (α-Tocopherols) Content of Foods
(91 - 100)
0.4 mg
(per 10 g edible portion)
Corn snack, extruded
4.7 mg
(per 315 g edible portion)
Horsehair crab (boiled)
0.1 mg
(per 3 g edible portion)
Purple laver (seasoned and toasted)
0.6 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
0.4 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0.5 mg
(per 13 g edible portion)
Puff pie
0.3 mg
(per 10 g edible portion)
Basil (leaves, raw)
0.6 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
0.6 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
0.2 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
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