Vitamin E (α-Tocopherols) Content of Foods
(21 - 30)
1.1 mg
(per 9 g edible portion)
Sunflower seed (oil-roasted and salted)
1.1 mg
(per 10 g edible portion)
Pine nut (raw)
9.5 mg
(per 90 g edible portion)
Chum salmon (sujiko)
1.3 mg
(per 15 g edible portion)
Peanut (roasted)
2.7 mg
(per 33 g edible portion)
Peanut (dried)
1.8 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
0.5 mg
(per 5 g edible portion)
Black tea (tea)
1.3 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
1.1 mg
(per 12 g edible portion)
Shortening
2.7 mg
(per 30 g edible portion)
Chum salmon (ikura)
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