Vitamin E (α-Tocopherols) Content of Foods
(881 - 890)
0.1 mg
(per 60 g edible portion)
Grape (canned in heavy syrup)
0.1 mg
(per 45 g edible portion)
Loquat (canned in heavy syrup)
0.1 mg
(per 40 g edible portion)
Natsumikan (canned in heavy syrup)
0.2 mg
(per 100 g edible portion)
European pears (canned in heavy syrup)
0.1 mg
(per 30 g edible portion)
Carambola (raw)
0.3 mg
(per 150 g edible portion)
Grapefruit (fruit juices, 20% fruit juice beverage)
0.3 mg
(per 150 g edible portion)
Grapefruit (fruit juices, reconstituted fruit juice)
0.3 mg
(per 150 g edible portion)
Grapefruit (fruit juices, straight fruit juice)
0.4 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
0.3 mg
(per 150 g edible portion)
Valencia (fruit juices, straight fruit juice)
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