Vitamin E (α-Tocopherols) Content of Foods
(721 - 730)
0.2 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0.3 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.1 mg
(per 25 g edible portion)
Okara (modern product)
1.8 mg
(per 450 g edible portion)
Soybean, Tofu (okinawa-tofu)
-
(per 10 g edible portion)
Buckwheat flour (outer layer)
0.6 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
0.1 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
-
(per 10 g edible portion)
Bread crumbs (dry form)
-
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
0.1 mg
(per 36 g edible portion)
Raisin bread
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