Vitamin E (δ-Tocopherols) Content of Foods
(411 - 420)
0 mg
(per 30 g edible portion)
Amedama
0 mg
(per 130 g edible portion)
Kushi-dango (soy sauce)
0 mg
(per 45 g edible portion)
Kibi-dango
0 mg
(per 57 g edible portion)
Karukan
0 mg
(per 40 g edible portion)
Kasutera
0 mg
(per 127 g edible portion)
Uiro
0 mg
(per 28 g edible portion)
Amanatto (kidney beans)
0 mg
(per 10 g edible portion)
Fermented butter
0 mg
(per 8 g edible portion)
Unsalted butter
0 mg
(per 8 g edible portion)
Salted butter
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