Vitamin E (α-Tocopherols) Content of Foods
(1301 - 1310)
0 mg
(per 15 g edible portion)
Cowpea (whole, dried, boiled)
0 mg
(per 9 g edible portion)
Pea (uguisu-mame)
0 mg
(per 15 g edible portion)
Pea (whole, dried, boiled)
0 mg
(per 20 g edible portion)
Kidney bean (koshi-an)
0 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
0 mg
(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
0 mg
(per 21 g edible portion)
Adzuki bean, An, Bean paste (koshi-an)
0 mg
(per 100 g edible portion)
Adzuki bean (boiled, canned in syrup)
0 mg
(per 45 g edible portion)
Konjac (noodles)
0 mg
(per 250 g edible portion)
Konjac (block, made from fine powder)
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