Vitamin E (β-Tocopherols) Content of Foods (11 - 20)

0.1 mg

(per 14 g edible portion)
Mayonnaise (egg yolk type)
0.1 mg

(per 15 g edible portion)
Margarin (fat spread)
0.1 mg

(per 15 g edible portion)
Margarin (soft type)
-

(per 5 g edible portion)
Hazel nut (oil-roasted and salted)
0.3 mg

(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, raw)
-

(per 2 g edible portion)
Curry powder
0.1 mg

(per 10 g edible portion)
Pine nut (raw)
0.1 mg

(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.1 mg

(per 15 g edible portion)
Mayonnaise (whole egg type)
-

(per 5 g edible portion)
Chrysanthemum (kikunori)

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