Vitamin E (α-Tocopherols) Content of Foods
(101 - 110)
0.1 mg
(per 10 g edible portion)
Northern shrimp (raw)
1.4 mg
(per 100 g edible portion)
Yuzu (peel, raw)
0.9 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.6 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
1 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
34.6 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
6.8 mg
(per 207 g edible portion)
Chinook salmon (raw)
5.4 mg
(per 234 g edible portion)
Avocado (raw)
0.7 mg
(per 25 g edible portion)
Parsley (leaves, raw)
3.2 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
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