Vitamin E (α-Tocopherols) Content of Foods
(31 - 40)
3.4 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
8.6 mg
(per 100 g edible portion)
Palm oil
3.6 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
6.6 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
5.7 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
3 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
6.5 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
1.3 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
7.4 mg
(per 100 g edible portion)
Olive oil
0.1 mg
(per 1 g edible portion)
Parsley (dried)
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