Vitamin E (γ-Tocopherols) Content of Foods
(171 - 180)
0.1 mg
(per 5 g edible portion)
Winged bean (immature pods, raw)
0.2 mg
(per 10 g edible portion)
Green pea (frozen)
0.4 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.4 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0.1 mg
(per 5 g edible portion)
Gyokuro (tea)
0.5 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, pickles, seasoned)
0.3 mg
(per 20 g edible portion)
Kidney bean (koshi-an)
0.6 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.5 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.3 mg
(per 21 g edible portion)
Adzuki bean, An, Bean paste (koshi-an)
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