Vitamin E (α-Tocopherols) Content of Foods
(341 - 350)
0.4 mg
(per 33 g edible portion)
Sweet potatoe (mushikiriboshi)
2.8 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
0.2 mg
(per 15 g edible portion)
Amaranth (whole grain, raw)
-
(per 3 g edible portion)
Mustard (prepared mustard)
0.2 mg
(per 15 g edible portion)
Natural cheese (cream)
0.2 mg
(per 20 g edible portion)
Oyster (cultured, raw)
1.4 mg
(per 120 g edible portion)
Abalone (steamed and dried)
1 mg
(per 80 g edible portion)
Hairtail (raw)
3.8 mg
(per 700 g edible portion)
Japanese seaperch (raw)
0.8 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
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