Vitamin E (α-Tocopherols) Content of Foods
(121 - 130)
0.2 mg
(per 6 g edible portion)
Doubanjiang
21.4 mg
(per 1780 g edible portion)
King crab (boiled)
0.5 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0.9 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.2 mg
(per 5 g edible portion)
Corn (popcorn, oil-popped and salted)
0.1 mg
(per 5 g edible portion)
Onoroke-mame
50.8 mg
(per 1750 g edible portion)
King crab (canned in brine)
0.6 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
4.1 mg
(per 200 g edible portion)
With ovary (raw)
1.2 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
<
1
…
13
…
132
>
