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

0 mg

(per 180 g edible portion)
Red onion (bulb, raw)
-

(per 3 g edible portion)
Red pepper (fruit, dried)
-

(per 42 g edible portion)
Red pepper (fruit, raw)
-

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.1 mg

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0 mg

(per 95 g edible portion)
Red sea bream (cultured, baked)
0 mg

(per 1310 g edible portion)
Red sea bream (cultured, boiled)
0 mg

(per 1310 g edible portion)
Red sea bream (cultured, raw)
0 mg

(per 1310 g edible portion)
Red sea bream (wild, raw)
0.2 mg

(per 120 g edible portion)
Red sweet pepper (fruit, raw)

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