Vitamin E (β-Tocopherols) Content of Foods
(1251 - 1260)
0 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
0 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0 mg
(per 20 g edible portion)
Macadamia nut (roasted and salted)
0 mg
(per 5 g edible portion)
Sweet acorn (raw)
0 mg
(per 10 g edible portion)
Coconut (coconut powder)
0 mg
(per 12 g edible portion)
Japanese chestnut (kanroni)
0 mg
(per 25 g edible portion)
Japanese chestnut (boiled)
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