Vitamin E (α-Tocopherols) Content of Foods
(51 - 60)
0.7 mg
(per 16 g edible portion)
Olive (pickles, green olives)
1 mg
(per 18 g edible portion)
Olive (pickles, stuffed olives)
0.6 mg
(per 40 g edible portion)
Sudachi (peel, raw)
2 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
9.3 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.4 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
3.9 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
47.8 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
0.5 mg
(per 10 g edible portion)
Whale (blubber, raw)
0.2 mg
(per 5 g edible portion)
Water pepper sprout (raw)
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