Vitamin E (α-Tocopherols) Content of Foods
(141 - 150)
5.2 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
0.2 mg
(per 9 g edible portion)
Ginkgo nut (raw)
0.4 mg
(per 16 g edible portion)
Tomato puree
1.4 mg
(per 50 g edible portion)
Ocellated octopus (raw)
0.3 mg
(per 48 g edible portion)
Hard clam (boiled)
2.7 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.9 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
2.2 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
6.8 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
1.1 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
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