Vitamin E (β-Tocopherols) Content of Foods
(21 - 30)
0.1 mg
(per 10 g edible portion)
Soybean, Kinako (hulled bean type)
-
(per 7 g edible portion)
Pea (oil-roasted and salted)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
0.1 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.1 mg
(per 20 g edible portion)
Cracker (oil-sprayed)
0.4 mg
(per 100 g edible portion)
Palm oil
0.3 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
0.3 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
-
(per 3 g edible portion)
Red pepper (fruit, dried)
0.1 mg
(per 33 g edible portion)
Peanut (dried)
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