Vitamin E (γ-Tocopherols) Content of Foods
(111 - 120)
0.3 mg
(per 10 g edible portion)
Peanut (oil-roasted and salted)
0.8 mg
(per 25 g edible portion)
Japanese chestnut (boiled)
8 mg
(per 250 g edible portion)
Curry roux
20 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
0.3 mg
(per 10 g edible portion)
Green pea (boiled)
4.7 mg
(per 150 g edible portion)
Soy milk (reconstituted type)
12.4 mg
(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
0.3 mg
(per 10 g edible portion)
Corn (cornflakes)
3 mg
(per 97 g edible portion)
Japanese style instant cup noodles (dried by frying)
2.6 mg
(per 85 g edible portion)
Precooked Chinese noodles (dried by frying, seasoned)
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