Vitamin E (α-Tocopherols) Content of Foods
(Initial R) (11 - 20)
0.2 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.9 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
3.4 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
1.3 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
3.6 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
4.3 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
34.6 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
14.1 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
6.6 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
4.6 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
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