Vitamin E (α-Tocopherols) Content of Foods
(161 - 170)
0.5 mg
(per 20 g edible portion)
Antarctic krill (raw)
3.1 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0.3 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
0.6 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
3 mg
(per 120 g edible portion)
Abalone (shiokara)
1.6 mg
(per 130 g edible portion)
Gizzard shad (raw)
8.8 mg
(per 540 g edible portion)
Brown sole (baked)
3.9 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
2.4 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.1 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
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