Vitamin E (δ-Tocopherols) Content of Foods
(1 - 10)
10.9 mg
(per 100 g edible portion)
Vegetable oil, blend
1.6 mg
(per 15 g edible portion)
Adzuki bean (whole, dried, raw)
1.9 mg
(per 19 g edible portion)
Soybean, Tofu (kori-dofu)
1.5 mg
(per 15 g edible portion)
Cowpea (whole, dried, raw)
0.8 mg
(per 10 g edible portion)
Soybean, Kinako (hulled bean type)
3.3 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, raw)
0.7 mg
(per 10 g edible portion)
Soybean, Kinako (whole bean type)
0.9 mg
(per 15 g edible portion)
Margarin (soft type)
4.9 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
0.8 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
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