Vitamin E (α-Tocopherols) Content of Foods
(921 - 930)
0.4 mg
(per 200 g edible portion)
Soybean, Tofu (yaki-tofu)
0.8 mg
(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
0.1 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
0.7 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
1.9 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
1.7 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
-
(per 10 g edible portion)
Potatoe (dehydrated mashed potato)
-
(per 18 g edible portion)
Konjac (fine powder)
-
(per 15 g edible portion)
Corn (corn flour)
-
(per 15 g edible portion)
Corn (corn grits)
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