Vitamin E (δ-Tocopherols) Content of Foods
(1211 - 1220)
0 mg
(per 12 g edible portion)
Japanese chestnut (kanroni)
0 mg
(per 25 g edible portion)
Japanese chestnut (boiled)
0 mg
(per 15 g edible portion)
Japanese chestnut (raw)
0 mg
(per 9 g edible portion)
Ginkgo nut (boiled)
0 mg
(per 9 g edible portion)
Ginkgo nut (raw)
0 mg
(per 10 g edible portion)
Almond (oil-roasted and salted)
0 mg
(per 10 g edible portion)
Almond (dried)
0 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
0 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
0 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
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