Vitamin E (δ-Tocopherols) Content of Foods
(Initial R)
0 mg
(per 12 g edible portion)
Radish (root, raw)
0.1 mg
(per 36 g edible portion)
Raisin bread
0 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
1 mg
(per 100 g edible portion)
Rapeseed oil
0 mg
(per 150 g edible portion)
Raw milk (holstein)
0 mg
(per 150 g edible portion)
Raw milk (jersey)
0 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
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