Vitamin E (δ-Tocopherols) Content of Foods
(11 - 20)
4.8 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
0.9 mg
(per 15 g edible portion)
Margarin (fat spread)
1.1 mg
(per 20 g edible portion)
Soybean, Canned in water
2.7 mg
(per 50 g edible portion)
Soybean, Natto (hikiwari-natto)
0.9 mg
(per 18 g edible portion)
Soybean-koji miso
0.6 mg
(per 12 g edible portion)
Shortening
1 mg
(per 20 g edible portion)
Adzuki bean (whole, dried, boiled)
0.7 mg
(per 15 g edible portion)
Cowpea (whole, dried, boiled)
0.5 mg
(per 11 g edible portion)
Soybean, Budo-mame
0.7 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
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