Vitamin E (α-Tocopherols) Content of Foods
(551 - 560)
1.2 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
1 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
0.3 mg
(per 50 g edible portion)
Soybean sprout (boiled)
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
1.8 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0.6 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
0.2 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
1.3 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
1.2 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.1 mg
(per 40 g edible portion)
Edamame (boiled)
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