Vitamin E (δ-Tocopherols) Content of Foods
(Initial K) (31 - 40)
0 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
2.1 mg
(per 80 g edible portion)
Kintsuba
0.1 mg
(per 25 g edible portion)
Kinzanji-miso
0 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0 mg
(per 10 g edible portion)
Kiriboshi-daikon
0 mg
(per 68 g edible portion)
Kiritanpo
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