Vitamin E (γ-Tocopherols) Content of Foods
(21 - 30)
0.5 mg
(per 3 g edible portion)
Brazil nut (oil-roasted and salted)
1.5 mg
(per 10 g edible portion)
Pumpkin seed (roasted and salted)
11.9 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
5.8 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, raw)
1.5 mg
(per 12 g edible portion)
Shortening
1.2 mg
(per 10 g edible portion)
Pine nut (roasted)
1.2 mg
(per 10 g edible portion)
Soybean, Kinako (whole bean type)
5.8 mg
(per 60 g edible portion)
Chinese chestnut (roasted)
3.5 mg
(per 30 g edible portion)
Imo-karinto
1.1 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
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