Vitamin E (α-Tocopherols) Content of Foods
(Initial N) (11 - 20)
2.7 mg
(per 206 g edible portion)
Natural cheese (emmental)
0.1 mg
(per 15 g edible portion)
Natural cheese (gouda)
-
(per 5 g edible portion)
Natural cheese (parmesan)
0.5 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
0.1 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
5.7 mg
(per 480 g edible portion)
Nectarine (raw)
0 mg
(per 40 g edible portion)
Nerikiri
0 mg
(per 100 g edible portion)
Niboshi extract
0.1 mg
(per 10 g edible portion)
Northern shrimp (raw)
0.4 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
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