Vitamin E (α-Tocopherols) Content of Foods
(401 - 410)
0.6 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0.1 mg
(per 10 g edible portion)
Soybean, Kinako (whole bean type)
2.3 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
0.2 mg
(per 15 g edible portion)
Rye (whole flour)
0.2 mg
(per 20 g edible portion)
Corn (whole grain, raw)
0.2 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.2 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.2 mg
(per 24 g edible portion)
Chocolate biscuit
0.2 mg
(per 18 g edible portion)
Biscuit (hard)
0.9 mg
(per 100 g edible portion)
Natural cheese (camambert)
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