Vitamin E (α-Tocopherols) Content of Foods
(241 - 250)
1 mg
(per 55 g edible portion)
Sockeye salmon (baked)
1.7 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
1.8 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
6.4 mg
(per 550 g edible portion)
Mango (raw)
3.1 mg
(per 200 g edible portion)
Kyona (leaves, raw)
11.2 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
0.7 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, raw)
0.3 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
1.2 mg
(per 73 g edible portion)
Scallop (boiled)
7.1 mg
(per 1050 g edible portion)
Alfonsino (raw)
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