Vitamin E (α-Tocopherols) Content of Foods (891 - 900)

0.3 mg

(per 150 g edible portion)
Satsuma mandarin (fruit juices, reconstituted fruit juice)
0.3 mg

(per 150 g edible portion)
Satsuma mandarin (fruit juices, straight fruit juice)
0.1 mg

(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, pickles, seasoned)
-

(per 20 g edible portion)
Mume, Japanese apricot (ume-zuke, pickles, seasoned)
0.2 mg

(per 100 g edible portion)
Fig (canned in heavy syrup)
-

(per 20 g edible portion)
Strawberry (jam, lightly sweetened)
-

(per 120 g edible portion)
Akebia (flesh, raw)
-

(per 12 g edible portion)
Scallion (pickles, sweetened)
0.7 mg

(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.5 mg

(per 410 g edible portion)
Japanese butterbur (petiole, raw)

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