Vitamin E (α-Tocopherols) Content of Foods
(561 - 570)
0.1 mg
(per 10 g edible portion)
Pumpkin seed (roasted and salted)
0.1 mg
(per 10 g edible portion)
Cashew nut (oil-roasted and salted)
0.1 mg
(per 20 g edible portion)
Hishio-miso
0.1 mg
(per 20 g edible portion)
Soybean, Tofu (tofu-yo)
0.4 mg
(per 75 g edible portion)
Satoimo (corm, raw)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
0.5 mg
(per 80 g edible portion)
Nan
0.1 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
0.1 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
0.1 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
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