Vitamin E (γ-Tocopherols) Content of Foods
(31 - 40)
2 mg
(per 18 g edible portion)
Soybean-koji miso
7.1 mg
(per 70 g edible portion)
Soybean, Abura-age
1.9 mg
(per 20 g edible portion)
Rice cracker (age-senbei)
0.5 mg
(per 5 g edible portion)
Hazel nut (oil-roasted and salted)
0.9 mg
(per 10 g edible portion)
Poppy seed (dried)
6.4 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
0.5 mg
(per 5 g edible portion)
Chickpea (whole, oil-roasted and salted)
4.5 mg
(per 50 g edible portion)
Soybean, Natto (hikiwari-natto)
0.3 mg
(per 5 g edible portion)
Sweet acorn (raw)
4.1 mg
(per 48 g edible portion)
Doughnut (yeast-leavened)
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