Vitamin E (γ-Tocopherols) Content of Foods (301 - 310)

0.2 mg

(per 40 g edible portion)
Taruto
0.5 mg

(per 130 g edible portion)
Daifuku-mochi
0.2 mg

(per 48 g edible portion)
Uguisu-mochi
-

(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
-

(per 13 g edible portion)
Japanese quail's egg (whole, raw)
-

(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.2 mg

(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
0.2 mg

(per 50 g edible portion)
Black gram sprout (raw)
1.2 mg

(per 290 g edible portion)
Broccoli (inflorescence, boiled)
-

(per 10 g edible portion)
Basil (leaves, raw)

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