Vitamin E (α-Tocopherols) Content of Foods
(181 - 190)
1 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
3.3 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
0.3 mg
(per 11 g edible portion)
Soybean, Budo-mame
1.8 mg
(per 77 g edible portion)
Chinese style instant cup noodles (dried by frying)
0.5 mg
(per 20 g edible portion)
Rice cracker (age-senbei)
0.3 mg
(per 50 g edible portion)
Hard clam (baked)
0.2 mg
(per 47 g edible portion)
Turban shell (raw)
2.3 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
5.9 mg
(per 430 g edible portion)
Flying fish (raw)
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