Vitamin E (α-Tocopherols) Content of Fruits (71 - 80)

0.3 mg

(per 150 g edible portion)
Grapefruit (fruit juices, 20% fruit juice beverage)
0.3 mg

(per 150 g edible portion)
Grapefruit (fruit juices, reconstituted fruit juice)
0.3 mg

(per 150 g edible portion)
Grapefruit (fruit juices, straight fruit juice)
0.4 mg

(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
0.3 mg

(per 150 g edible portion)
Valencia (fruit juices, straight fruit juice)
0.3 mg

(per 150 g edible portion)
Satsuma mandarin (fruit juices, reconstituted fruit juice)
0.3 mg

(per 150 g edible portion)
Satsuma mandarin (fruit juices, straight fruit juice)
0.1 mg

(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, pickles, seasoned)
-

(per 20 g edible portion)
Mume, Japanese apricot (ume-zuke, pickles, seasoned)
0.2 mg

(per 100 g edible portion)
Fig (canned in heavy syrup)

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