Vitamin E (γ-Tocopherols) Content of Foods
(231 - 240)
0.2 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0.7 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
0.8 mg
(per 100 g edible portion)
Adzuki bean (boiled, canned in syrup)
0.1 mg
(per 15 g edible portion)
Corn (corn flour)
1.2 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
0.7 mg
(per 90 g edible portion)
Bread type rolls
0 mg
(per 1 g edible portion)
Basil (ground)
0.1 mg
(per 17 g edible portion)
Potato chip (fabricated)
0.7 mg
(per 100 g edible portion)
Bean jam bun
0.3 mg
(per 40 g edible portion)
Nerikiri
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