Vitamin E (α-Tocopherols) Content of Foods
(Initial T) (21 - 30)
0.4 mg
(per 17 g edible portion)
Tomato chili sauce
0.4 mg
(per 18 g edible portion)
Tomato ketchup
1.1 mg
(per 18 g edible portion)
Tomato paste
0.4 mg
(per 16 g edible portion)
Tomato puree
0.3 mg
(per 16 g edible portion)
Tomato sauce
1.1 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
0 mg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
0.9 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
1.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
-
(per 20 g edible portion)
Tsukudani
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