Vitamin E (α-Tocopherols) Content of Foods
(221 - 230)
0.4 mg
(per 19 g edible portion)
Soybean, Tofu (kori-dofu)
1.3 mg
(per 68 g edible portion)
Pidan
0.7 mg
(per 38 g edible portion)
Cattle, Beef, dairy fattened steer (inside round, fat, raw)
13.5 mg
(per 710 g edible portion)
Common octopus (boiled)
12.9 mg
(per 800 g edible portion)
Common octopus (raw)
10 mg
(per 1750 g edible portion)
King crab (raw)
1.9 mg
(per 100 g edible portion)
Hard clam (tsukudani)
3.6 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
1.7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
0.4 mg
(per 20 g edible portion)
Blueberry (jam)
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