Vitamin E (δ-Tocopherols) Content of Foods
(21 - 30)
3.2 mg
(per 80 g edible portion)
Tempeh
0.4 mg
(per 10 g edible portion)
Adzuki bean, An, Bean paste (sarashi-an)
0.6 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
1.5 mg
(per 80 g edible portion)
Edamame (frozen)
0.8 mg
(per 21 g edible portion)
Adzuki bean, An, Bean paste (koshi-an)
2.6 mg
(per 70 g edible portion)
Soybean, Abura-age
2.8 mg
(per 77 g edible portion)
Chinese style instant cup noodles (dried by frying)
3.4 mg
(per 100 g edible portion)
Corn oil
1.4 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, boiled)
1.7 mg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
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