Vitamin E (α-Tocopherols) Content of Foods
(291 - 300)
0.8 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
2.2 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
1.1 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.2 mg
(per 10 g edible portion)
Poppy seed (dried)
0.1 mg
(per 9 g edible portion)
Ginkgo nut (boiled)
0.1 mg
(per 4 g edible portion)
Yuba (dried type)
3 mg
(per 200 g edible portion)
Soybean, Ganmodoki
1.1 mg
(per 70 g edible portion)
Soybean, Abura-age
0.2 mg
(per 10 g edible portion)
Soybean, Kinako (hulled bean type)
1.2 mg
(per 80 g edible portion)
Potatoe (fried potato)
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