Vitamin E (α-Tocopherols) Content of Foods
(511 - 520)
0.4 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
1.3 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0.1 mg
(per 20 g edible portion)
Nozawana (salted pickles)
0.1 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.1 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
1.1 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
1 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
1 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
0.2 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
-
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
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