Vitamin E (δ-Tocopherols) Content of Foods
(Initial S) (121 - 130)
2.2 mg
(per 180 g edible portion)
Soybean, Tofu (yushi-dofu)
1.4 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, boiled)
3.3 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, raw)
0.9 mg
(per 18 g edible portion)
Soybean-koji miso
0.5 mg
(per 50 g edible portion)
Soybean sprout (boiled)
0.4 mg
(per 50 g edible portion)
Soybean sprout (raw)
0 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0 mg
(per 65 g edible portion)
Spanish mackerel (baked)
0 mg
(per 90 g edible portion)
Spanish mackerel (raw)
0 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
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