Vitamin E (β-Tocopherols) Content of Foods
(1261 - 1270)
0 mg
(per 15 g edible portion)
Japanese chestnut (raw)
0 mg
(per 15 g edible portion)
Mung bean (whole, dried, raw)
0 mg
(per 12 g edible portion)
Chickpea (whole, dried, boiled)
0 mg
(per 20 g edible portion)
Hishio-miso
0 mg
(per 25 g edible portion)
Kinzanji-miso
0 mg
(per 150 g edible portion)
Soy milk (drink type, coffee flavored)
0 mg
(per 150 g edible portion)
Soy milk (regular type)
0 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
0 mg
(per 15 g edible portion)
Broad bean (oil-roasted and salted)
0 mg
(per 10 g edible portion)
Broad bean (whole, dried, raw)
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