Vitamin E (α-Tocopherols) Content of Foods
(411 - 420)
0.5 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
0.5 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
0.1 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
0.3 mg
(per 30 g edible portion)
Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
0.3 mg
(per 30 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
0.1 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.9 mg
(per 100 g edible portion)
Scallop (raw)
0.2 mg
(per 25 g edible portion)
Bloody clam (raw)
0.2 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.2 mg
(per 30 g edible portion)
Halfbeak (raw)
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