Vitamin E (γ-Tocopherols) Content of Foods (131 - 140)

4 mg

(per 165 g edible portion)
Soybean, Tofu (packed-tofu)
0.2 mg

(per 10 g edible portion)
Corn (cultivar, cuzco, oil-roasted and salted)
3.1 mg

(per 129 g edible portion)
Chinese style instant cup noodles (dried by frying, chow mein type)
0.3 mg

(per 15 g edible portion)
Cowpea (whole, dried, boiled)
0.3 mg

(per 15 g edible portion)
Pea (whole, dried, boiled)
2.1 mg

(per 90 g edible portion)
Precooked Chinese noodles (dried by frying)
0.6 mg

(per 25 g edible portion)
Chatsu
0.2 mg

(per 9 g edible portion)
Pea (uguisu-mame)
0.4 mg

(per 20 g edible portion)
Foxtail millet (milled grain, raw)
0.4 mg

(per 17 g edible portion)
Hen's egg (yolk, boiled)

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