Vitamin E (α-Tocopherols) Content of Foods
(Initial J) (21 - 30)
0.5 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
0.4 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
0.1 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.5 mg
(per 152 g edible portion)
Japanese pilchard (raw)
0.2 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
5.7 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
1.9 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
1.8 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
2.1 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
0.1 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
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