Vitamin E (γ-Tocopherols) Content of Foods
(241 - 250)
0.4 mg
(per 50 g edible portion)
Kanoko
0.4 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
0.8 mg
(per 120 g edible portion)
Fish paste product (hanpen)
0.5 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.3 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.7 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0 mg
(per 2 g edible portion)
Perilla (seeds, raw)
-
(per 9 g edible portion)
Ginkgo nut (raw)
0.1 mg
(per 10 g edible portion)
Almond (oil-roasted and salted)
0.1 mg
(per 10 g edible portion)
Almond (dried)
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