Vitamin E (δ-Tocopherols) Content of Foods
(451 - 460)
0 mg
(per 150 g edible portion)
Ordinary liquid milk
0 mg
(per 150 g edible portion)
Raw milk (holstein)
0 mg
(per 150 g edible portion)
Raw milk (jersey)
0 mg
(per 37 g edible portion)
Hen's egg (white, boiled)
0 mg
(per 36 g edible portion)
Hen's egg (white, raw)
0 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
0 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
0 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
0 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
0 mg
(per 63 g edible portion)
Silky fowl's egg (whole, raw)
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