Vitamin E (γ-Tocopherols) Content of Foods
(211 - 220)
15 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
0.2 mg
(per 25 g edible portion)
Caramel
0.7 mg
(per 80 g edible portion)
Custard cream bun
0.1 mg
(per 6 g edible portion)
Boro (soba-boro)
0.3 mg
(per 30 g edible portion)
Amanatto (adzuki beans)
0.5 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
0.1 mg
(per 6 g edible portion)
Mume, Japanese apricot (umebishio)
2.2 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
0.2 mg
(per 25 g edible portion)
Parsley (leaves, raw)
1.5 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
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