Vitamin E (α-Tocopherols) Content of Meats
(111 - 120)
0.1 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
0.4 mg
(per 140 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
0.4 mg
(per 148 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
0.9 mg
(per 316 g edible portion)
Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
0.3 mg
(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
0.1 mg
(per 50 g edible portion)
Chicken (ground meat, raw)
0.1 mg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
0.4 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
0.2 mg
(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
0.5 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
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0.9 mg(per 316 g edible portion)Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
