Vitamin E (α-Tocopherols) Content of Foods
(791 - 800)
0.3 mg
(per 150 g edible portion)
Hyuganatsu (segments and albedo, raw)
1 mg
(per 520 g edible portion)
Papaya (ripe, raw)
0.6 mg
(per 330 g edible portion)
Hassaku (juice sacs, raw)
0.9 mg
(per 335 g edible portion)
European pear (raw)
0.5 mg
(per 250 g edible portion)
Tangor (juice sacs, raw)
-
(per 5 g edible portion)
Sudachi (juice, fresh)
0.4 mg
(per 180 g edible portion)
Grapefruit (juice sacs, raw)
0.6 mg
(per 360 g edible portion)
Oroblanco (juice sacs, raw)
0.1 mg
(per 21 g edible portion)
Valencia (marmalade, heavily sweetened)
0.5 mg
(per 150 g edible portion)
Valencia (fruit juices, reconstituted fruit juice)
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