Vitamin E (δ-Tocopherols) Content of Foods (221 - 230)

-

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

(per 20 g edible portion)
Mume, Japanese apricot (ume-zuke, pickles, seasoned)
-

(per 30 g edible portion)
Fig (dried)
0.1 mg

(per 50 g edible portion)
Mung bean sprout (boiled)
-

(per 50 g edible portion)
Mung bean sprout (raw)
-

(per 20 g edible portion)
Myoga (spike, raw)
0.2 mg

(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
-

(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0 mg

(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
-

(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)

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