Vitamin E (γ-Tocopherols) Content of Foods
(261 - 270)
0.2 mg
(per 30 g edible portion)
Manju (kasutera-manju)
0.3 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
0.3 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
0.3 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
0.1 mg
(per 15 g edible portion)
Swine, Ham (chopped)
0.5 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
0.2 mg
(per 100 g edible portion)
Yuzu (peel, raw)
0.5 mg
(per 85 g edible portion)
Blueberry (raw)
2.3 mg
(per 515 g edible portion)
Papaya (unripe, raw)
0.3 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
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