Vitamin E (α-Tocopherols) Content of Foods
(211 - 220)
2.1 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
4.7 mg
(per 250 g edible portion)
Spinach (leaves, raw)
0.2 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
5 mg
(per 250 g edible portion)
Curry roux
0.7 mg
(per 33 g edible portion)
Wheat flour cracker (nanbu-senbei, with peanuts)
1.1 mg
(per 55 g edible portion)
Snow crab (canned in brine)
54 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
7 mg
(per 540 g edible portion)
Brown sole (boiled)
0.2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
3 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
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