Vitamin E (α-Tocopherols) Content of Foods
(981 - 990)
1.2 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
0.1 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
0.1 mg
(per 50 g edible portion)
Wakame Fruit-bearing leave (raw)
-
(per 20 g edible portion)
Wakame Blanched and salted (desalted)
0.1 mg
(per 50 g edible portion)
Wakame (raw)
0.1 mg
(per 50 g edible portion)
Mozuku (salted, desalted)
0.1 mg
(per 75 g edible portion)
Okinawa-mozuku (salted, desalted)
-
(per 20 g edible portion)
Hitoegusa (tsukudani)
-
(per 20 g edible portion)
Tsukudani
-
(per 10 g edible portion)
Ogo-nori (salted, desalted)
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