Vitamin E (α-Tocopherols) Content of Foods
(171 - 180)
4.9 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.4 mg
(per 15 g edible portion)
Chickpea (whole, dried, raw)
1.2 mg
(per 48 g edible portion)
Doughnut (yeast-leavened)
14.1 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
2.4 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
4.6 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
4.5 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
1.9 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
-
(per 1 g edible portion)
Green laver (dried)
3.5 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
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