Vitamin E (β-Tocopherols) Content of Meats
(31 - 40)
0 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
0 mg
(per 5 g edible portion)
Swine (gelatin)
0 mg
(per 10 g edible portion)
Swine (roast pork)
0 mg
(per 10 g edible portion)
Swine, Shoulder
0 mg
(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
0 mg
(per 18 g edible portion)
Swine, Ham (loin)
0 mg
(per 12 g edible portion)
Swine, Ham (boneless)
0 mg
(per 205 g edible portion)
Swine, Offal (feet, boiled)
0 mg
(per 20 g edible portion)
Swine, Offal (liver, raw)
0 mg
(per 20 g edible portion)
Swine, Offal (heart, raw)
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