Vitamin E (α-Tocopherols) Content of Foods
(501 - 510)
6.7 mg
(per 960 g edible portion)
Pink salmon (raw)
0.6 mg
(per 90 g edible portion)
Croaker (baked)
2.4 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
0.4 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
0.5 mg
(per 152 g edible portion)
Japanese pilchard (raw)
1.3 mg
(per 530 g edible portion)
Anglerfish (raw)
0.4 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
-
(per 3 g edible portion)
Fu-nori (dried)
0.1 mg
(per 10 g edible portion)
Enaga-oni-konbu (dried)
1.7 mg
(per 280 g edible portion)
Peach (raw)
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