Vitamin E (α-Tocopherols) Content of Foods
(801 - 810)
0.5 mg
(per 295 g edible portion)
Valencia (juice sacs, raw)
0.5 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
0.1 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
0.8 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
1.3 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.8 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
0.2 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0.6 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0.5 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
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