Vitamin E (α-Tocopherols) Content of Foods
(631 - 640)
0.1 mg
(per 20 g edible portion)
Soybean, Canned in water
0.3 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
0.8 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
0.2 mg
(per 31 g edible portion)
Soft rolls
0.4 mg
(per 70 g edible portion)
White table bread
0.1 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
-
(per 7 g edible portion)
Barley, Roasted flour
0 mg
(per 2 g edible portion)
Garlic (garlic powder)
0.1 mg
(per 18 g edible portion)
Barley-koji miso
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