Vitamin E (α-Tocopherols) Content of Foods
(61 - 70)
0.8 mg
(per 17 g edible portion)
Peanut (peanut butter)
-
(per 1 g edible portion)
Basil (ground)
70.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
0.1 mg
(per 3 g edible portion)
Purple laver (toasted)
0.7 mg
(per 20 g edible portion)
Olive (pickles, ripe olives)
1.4 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.5 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
1.4 mg
(per 30 g edible portion)
Imo-karinto
0.2 mg
(per 4 g edible portion)
Firefly squid (boiled)
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