Vitamin E (δ-Tocopherols) Content of Foods
(81 - 90)
1.8 mg
(per 160 g edible portion)
Hash roux
2.8 mg
(per 250 g edible portion)
Curry roux
0.2 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
0.2 mg
(per 15 g edible portion)
Karinto (sugar)
0.6 mg
(per 56 g edible portion)
Geppei
0.1 mg
(per 5 g edible portion)
Chickpea (whole, oil-roasted and salted)
0.9 mg
(per 80 g edible portion)
Potatoe (fried potato)
0.5 mg
(per 50 g edible portion)
Yokan (mizu-yokan)
0.5 mg
(per 48 g edible portion)
Uguisu-mochi
1 mg
(per 100 g edible portion)
Rapeseed oil
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