Vitamin E (α-Tocopherols) Content of Foods
(131 - 140)
5.2 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.5 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
0.6 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
4.3 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
0.1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
0.2 mg
(per 47 g edible portion)
Turban shell (baked)
2.2 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
0.6 mg
(per 45 g edible portion)
Sandfish (namaboshi)
4.5 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
5 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
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