Vitamin E (α-Tocopherols) Content of Foods
(621 - 630)
1.7 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
2.2 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1.8 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.7 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.6 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.6 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0.4 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
0.1 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.3 mg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
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