Vitamin E (α-Tocopherols) Content of Foods
(Initial J) (11 - 20)
0 mg
(per 12 g edible portion)
Japanese chestnut (kanroni)
0 mg
(per 15 g edible portion)
Japanese chestnut (raw)
2.9 mg
(per 110 g edible portion)
Japanese common squid (baked)
3.1 mg
(per 125 g edible portion)
Japanese common squid (boiled)
3 mg
(per 190 g edible portion)
Japanese common squid (raw)
9.3 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.2 mg
(per 10 g edible portion)
Japanese icefish (raw)
0.1 mg
(per 65 g edible portion)
Japanese pear (canned in heavy syrup)
0.3 mg
(per 350 g edible portion)
Japanese pear (raw)
0.5 mg
(per 152 g edible portion)
Japanese pilchard (baked)
<
1
2
…
5
>
