Vitamin E (γ-Tocopherols) Content of Foods
(1231 - 1240)
0 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
0 mg
(per 190 g edible portion)
Udo (stem, leached in water)
0 mg
(per 190 g edible portion)
Udo (stem, raw)
0 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0 mg
(per 20 g edible portion)
Macadamia nut (roasted and salted)
0 mg
(per 10 g edible portion)
Coconut (coconut powder)
0 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
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