Vitamin E (α-Tocopherols) Content of Foods
(471 - 480)
1.4 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
1.2 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
1.5 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.5 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
1.1 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.2 mg
(per 50 g edible portion)
Edamame (raw)
0.1 mg
(per 15 g edible portion)
Lentil (whole, dried, raw)
0.6 mg
(per 80 g edible portion)
Tempeh
0.4 mg
(per 50 g edible portion)
Soybean, Natto (hikiwari-natto)
0.6 mg
(per 75 g edible portion)
Soybean, Nama-age
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