The amount of Foods that contain 6 mg of Vitamin E (α-Tocopherols)
(171 - 180)
14.1 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
×
0.4
2.4 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
×
2.5
4.6 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
×
1.3
4.5 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
×
1.3
1.9 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
×
3.2
3.5 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
×
1.7
1 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
×
6
3.3 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
×
1.8
0.2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
×
30
0.3 mg
(per 11 g edible portion)
Soybean, Budo-mame
×
20
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1
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18
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95
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