Vitamin E (α-Tocopherols) Content of Nuts and Seeds
(11 - 20)
0.2 mg
(per 9 g edible portion)
Ginkgo nut (raw)
0.2 mg
(per 10 g edible portion)
Peanut (oil-roasted and salted)
0.2 mg
(per 10 g edible portion)
Pecan nut (oil-roasted and salted)
0.2 mg
(per 10 g edible portion)
Poppy seed (dried)
0.1 mg
(per 9 g edible portion)
Ginkgo nut (boiled)
0.2 mg
(per 25 g edible portion)
Pistachio nut (roasted and salted)
0.1 mg
(per 10 g edible portion)
Walnut (roasted)
0.1 mg
(per 10 g edible portion)
Pumpkin seed (roasted and salted)
0.1 mg
(per 10 g edible portion)
Cashew nut (oil-roasted and salted)
0 mg
(per 5 g edible portion)
Sweet acorn (raw)
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