Vitamin E (α-Tocopherols) Content of Foods
(371 - 380)
1.7 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0.9 mg
(per 80 g edible portion)
Conger pike (raw)
0.1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
0.7 mg
(per 65 g edible portion)
Spanish mackerel (baked)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
1.4 mg
(per 370 g edible portion)
Black scraper (raw)
0.4 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0.1 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
0.1 mg
(per 5 g edible portion)
Sea lettuce (dried)
0.3 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
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