Vitamin E (α-Tocopherols) Content of Foods
(381 - 390)
1 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
0.3 mg
(per 30 g edible portion)
Kyona (salted pickles)
0.1 mg
(per 7 g edible portion)
Pea (oil-roasted and salted)
3.1 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
0.2 mg
(per 15 g edible portion)
Corn (corn meal)
0.1 mg
(per 12 g edible portion)
Hardtack
0.1 mg
(per 6 g edible portion)
Mustard (grain mustard)
0.4 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
0.5 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
0.5 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
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