Vitamin E (α-Tocopherols) Content of Foods (1041 - 1050)

0.2 mg

(per 180 g edible portion)
Red onion (bulb, raw)
0.2 mg

(per 200 g edible portion)
Onion (bulb, raw)
-

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
-

(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
-

(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
-

(per 15 g edible portion)
Ginger (pickles, sweetened)
0.1 mg

(per 85 g edible portion)
Ginger (pickles)
0.1 mg

(per 110 g edible portion)
Ginger (rhizome, raw)
0.1 mg

(per 85 g edible portion)
Ha-shoga (rhizome, raw)
-

(per 20 g edible portion)
Water shield (young leaves, bottled in water)

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