Vitamin E (γ-Tocopherols) Content of Foods
(141 - 150)
0.5 mg
(per 25 g edible portion)
Okara (traditional product)
8.4 mg
(per 400 g edible portion)
Soybean, Tofu (kinugoshi-tofu)
1.1 mg
(per 56 g edible portion)
Geppei
2 mg
(per 100 g edible portion)
Sunflower oil
0.4 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
0.8 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
0.2 mg
(per 12 g edible portion)
Green pea (canned in brine)
3 mg
(per 150 g edible portion)
Soy milk (regular type)
3.6 mg
(per 180 g edible portion)
Soybean, Tofu (yushi-dofu)
0.4 mg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
<
1
…
15
…
132
>
