Vitamin E (β-Tocopherols) Content of Foods (91 - 100)

0.1 mg

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
-

(per 10 g edible portion)
Peanut (oil-roasted and salted)
-

(per 10 g edible portion)
Sesame seed (roasted)
-

(per 6 g edible portion)
Sesame seed (dried)
-

(per 15 g edible portion)
Mung bean (whole, dried, boiled)
0.2 mg

(per 80 g edible portion)
Tempeh
0.1 mg

(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
-

(per 20 g edible portion)
Soybean, Tofu (tofu-yo)
0.4 mg

(per 200 g edible portion)
Soybean, Ganmodoki
0.1 mg

(per 70 g edible portion)
Soybean, Abura-age

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