Vitamin E (α-Tocopherols) Content of Foods
(871 - 880)
0.4 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
0.1 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.1 mg
(per 50 g edible portion)
Wakame, Dried product (dried, soaked in water)
-
(per 5 g edible portion)
Green caviar (raw)
0.6 mg
(per 340 g edible portion)
Apple (raw)
0.1 mg
(per 120 g edible portion)
Lime (juice, fresh)
-
(per 5 g edible portion)
Yuzu (juice, fresh)
0.4 mg
(per 400 g edible portion)
Melon (open culture, raw)
0.4 mg
(per 400 g edible portion)
Melon (greenhouse culture, raw)
0.2 mg
(per 150 g edible portion)
Ponkan (juice sacs, raw)
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