Vitamin E (γ-Tocopherols) Content of Foods
(291 - 300)
0.5 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.1 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
0.1 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.7 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.1 mg
(per 15 g edible portion)
Corn (corn grits)
1.3 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
0.1 mg
(per 10 g edible portion)
Bread crumbs (dry form)
0.1 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
0.2 mg
(per 50 g edible portion)
Yokan (mizu-yokan)
0.4 mg
(per 105 g edible portion)
Steamed bread, Chinese style (meat and vegetable)
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