Vitamin E (γ-Tocopherols) Content of Foods
(151 - 160)
0.5 mg
(per 25 g edible portion)
Sable, shortbread
0.4 mg
(per 20 g edible portion)
Cracker (oil-sprayed)
1 mg
(per 50 g edible portion)
Soybean sprout (boiled)
2.5 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0.4 mg
(per 20 g edible portion)
Parboiled grain
0.1 mg
(per 5 g edible portion)
Onoroke-mame
0.6 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0.6 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
1.4 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
0.2 mg
(per 12 g edible portion)
Japanese chestnut (kanroni)
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