Vitamin E (α-Tocopherols) Content of Foods
(Initial J)
0.4 mg
(per 90 g edible portion)
Jam bun
0.1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
-
(per 18 g edible portion)
Japanese anchovy (raw)
0.1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0.2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
-
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
0.7 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.5 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0 mg
(per 25 g edible portion)
Japanese chestnut (boiled)
<
1
…
5
>
