Vitamin E (α-Tocopherols) Content of Fruits
0.7 mg
(per 16 g edible portion)
Olive (pickles, green olives)
1 mg
(per 18 g edible portion)
Olive (pickles, stuffed olives)
0.6 mg
(per 40 g edible portion)
Sudachi (peel, raw)
0.7 mg
(per 20 g edible portion)
Olive (pickles, ripe olives)
1.4 mg
(per 100 g edible portion)
Yuzu (peel, raw)
5.4 mg
(per 234 g edible portion)
Avocado (raw)
0.4 mg
(per 18 g edible portion)
Kumquat (whole, raw)
0.4 mg
(per 20 g edible portion)
Blueberry (jam)
6.4 mg
(per 550 g edible portion)
Mango (raw)
1.4 mg
(per 85 g edible portion)
Blueberry (raw)
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