Vitamin E (β-Tocopherols) Content of Foods (161 - 170)

-

(per 20 g edible portion)
Olive (pickles, ripe olives)
-

(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
0.1 mg

(per 70 g edible portion)
Apricot (raw)
0.2 mg

(per 234 g edible portion)
Avocado (raw)
-

(per 30 g edible portion)
Bracken (young shoots, boiled)
-

(per 30 g edible portion)
Bracken (young shoots, raw)
0.2 mg

(per 257 g edible portion)
Leaf lettuce (leaves, raw)
0.1 mg

(per 50 g edible portion)
Soybean sprout (boiled)
-

(per 50 g edible portion)
Soybean sprout (raw)
0 mg

(per 5 g edible portion)
Water pepper sprout (raw)

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