Vitamin E (δ-Tocopherols) Content of Foods (231 - 240)

0.1 mg

(per 80 g edible portion)
Yard bean (immature pods, boiled)
-

(per 27 g edible portion)
Kogomi (spears, raw)
0 mg

(per 5 g edible portion)
Chrysanthemum (kikunori)
1 mg

(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
0.6 mg

(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
-

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0 mg

(per 9 g edible portion)
Sunflower seed (oil-roasted and salted)
0 mg

(per 5 g edible portion)
Sweet acorn (raw)
-

(per 10 g edible portion)
Poppy seed (dried)
-

(per 10 g edible portion)
Broad bean (whole, dried, raw)

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