Vitamin E (γ-Tocopherols) Content of Foods
(191 - 200)
0.5 mg
(per 45 g edible portion)
Custard cream puff
1.2 mg
(per 100 g edible portion)
Olive oil
0.2 mg
(per 20 g edible portion)
Blueberry (jam)
0.2 mg
(per 20 g edible portion)
Mume, Japanese apricot (ume-zuke, pickles, seasoned)
0.2 mg
(per 20 g edible portion)
Myoga (spike, raw)
0.1 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0.2 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.2 mg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
0.1 mg
(per 6 g edible portion)
Doubanjiang
0.4 mg
(per 35 g edible portion)
Yubeshi
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