Vitamin E (δ-Tocopherols) Content of Foods (211 - 220)

-

(per 40 g edible portion)
Fish paste product (datemaki)
0.1 mg

(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.1 mg

(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
0 mg

(per 7 g edible portion)
Blue sprat (seasoned and dried)
-

(per 35 g edible portion)
Mirinboshi (anchovy)
-

(per 10 g edible portion)
Japanese anchovy (niboshi)
0 mg

(per 5 g edible portion)
Shio-konbu
-

(per 68 g edible portion)
Mangosteen (raw)
-

(per 30 g edible portion)
Carambola (raw)
-

(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, pickles, seasoned)

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