Vitamin E (γ-Tocopherols) Content of Foods
(451 - 460)
-
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.2 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
-
(per 10 g edible portion)
Japanese anchovy (niboshi)
-
(per 10 g edible portion)
Anglerfish (liver, raw)
-
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
-
(per 20 g edible portion)
Tsukudani
0 mg
(per 5 g edible portion)
Shio-konbu
0.1 mg
(per 120 g edible portion)
Lemon (whole, raw)
0.2 mg
(per 400 g edible portion)
Melon (open culture, raw)
0.2 mg
(per 400 g edible portion)
Melon (greenhouse culture, raw)
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