Vitamin E (α-Tocopherols) Content of Foods
(1011 - 1020)
0.2 mg
(per 150 g edible portion)
Guava (fruit juices, 20% fruit juice beverage, nectar)
-
(per 70 g edible portion)
Kabosu (juice, fresh)
0.2 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
0.2 mg
(per 150 g edible portion)
Valencia (fruit juices, 30% fruit juice beverage)
0.2 mg
(per 150 g edible portion)
Valencia (fruit juices, 50% fruit juice beverage)
0.2 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, 20% fruit juice beverage)
0.2 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, 50% fruit juice beverage)
0.2 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, juice with juice sacs)
0 mg
(per 6 g edible portion)
Mume, Japanese apricot (umebishio)
0.1 mg
(per 230 g edible portion)
Iyokan (juice sacs)
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