Vitamin E (α-Tocopherols) Content of Foods
(81 - 90)
29.5 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0.1 mg
(per 3 g edible portion)
Brazil nut (oil-roasted and salted)
0.5 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
-
(per 1 g edible portion)
Perilla (leaves, raw)
4 mg
(per 105 g edible portion)
Danish pastry
7.1 mg
(per 186 g edible portion)
Chinook salmon (baked)
2.7 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
-
(per 2 g edible portion)
Perilla (seeds, raw)
0.2 mg
(per 5 g edible portion)
Cayenne pepper oil
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