Vitamin E (α-Tocopherols) Content of Foods
(251 - 260)
0.7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
3.1 mg
(per 360 g edible portion)
Fat greenling (raw)
1.4 mg
(per 85 g edible portion)
Blueberry (raw)
1.1 mg
(per 70 g edible portion)
Apricot (raw)
4.9 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
3.1 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
1 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
2.5 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0.4 mg
(per 27 g edible portion)
Kogomi (spears, raw)
0.2 mg
(per 10 g edible portion)
Pecan nut (oil-roasted and salted)
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