Vitamin E (δ-Tocopherols) Content of Foods (241 - 250)

0 mg

(per 9 g edible portion)
Pea (uguisu-mame)
-

(per 15 g edible portion)
Pea (shio-mame)
-

(per 15 g edible portion)
Pea (whole, dried, boiled)
-

(per 20 g edible portion)
Kidney bean (koshi-an)
-

(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
-

(per 20 g edible portion)
Kidney bean (whole, dried, raw)
-

(per 20 g edible portion)
Corn (whole grain, raw)
0.1 mg

(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
0.1 mg

(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
-

(per 20 g edible portion)
Parboiled grain

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