Vitamin E (γ-Tocopherols) Content of Foods
(491 - 500)
-
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.2 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.1 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
0.4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
-
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
0.4 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0.2 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.1 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
-
(per 18 g edible portion)
Zha cai (pickles)
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