Vitamin E (α-Tocopherols) Content of Foods
(461 - 470)
0.1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
0.7 mg
(per 130 g edible portion)
Pacific saury (baked)
0.1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.1 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.1 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
0.1 mg
(per 10 g edible portion)
Japanese sand lance (raw)
0.1 mg
(per 10 g edible portion)
Kezuri-konbu
0.2 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.4 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.4 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
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