Vitamin E (α-Tocopherols) Content of Foods
(311 - 320)
0.1 mg
(per 5 g edible portion)
Apricot (dried)
0.8 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
0.8 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
0.1 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
1.2 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.2 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
0.3 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.2 mg
(per 25 g edible portion)
Pistachio nut (roasted and salted)
0.1 mg
(per 10 g edible portion)
Corn (cultivar, cuzco, oil-roasted and salted)
0.5 mg
(per 35 g edible portion)
Doughnut (cake type)
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