Vitamin E (α-Tocopherols) Content of Foods
(111 - 120)
0.5 mg
(per 15 g edible portion)
Broad bean (oil-roasted and salted)
5.1 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
2.9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
1.3 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
3.7 mg
(per 120 g edible portion)
Silver warehou (raw)
3.1 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.6 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
0.9 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
4.3 mg
(per 140 g edible portion)
Turnip (leaves, raw)
2.6 mg
(per 85 g edible portion)
Precooked Chinese noodles (dried by frying, seasoned)
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