Vitamin E (α-Tocopherols) Content of Foods (231 - 240)

0.2 mg

(per 10 g edible portion)
Alfalfa sprout (raw)
4.6 mg

(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0.2 mg

(per 10 g edible portion)
Peanut (oil-roasted and salted)
0.1 mg

(per 5 g edible portion)
Chickpea (whole, oil-roasted and salted)
0.9 mg

(per 45 g edible portion)
Croissants
0.7 mg

(per 40 g edible portion)
Fish paste product (datemaki)
0.4 mg

(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
0.9 mg

(per 145 g edible portion)
Blue crab (raw)
0.5 mg

(per 25 g edible portion)
Pacific cod (milt)
0.2 mg

(per 10 g edible portion)
Japanese icefish (raw)

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