Vitamin E (γ-Tocopherols) Content of Foods
(61 - 70)
1.8 mg
(per 50 g edible portion)
Edamame (raw)
0.8 mg
(per 12 g edible portion)
Chickpea (whole, dried, boiled)
1 mg
(per 15 g edible portion)
Mung bean (whole, dried, raw)
0.7 mg
(per 11 g edible portion)
Soybean, Budo-mame
1.2 mg
(per 20 g edible portion)
Soybean, Canned in water
0.9 mg
(per 15 g edible portion)
Cowpea (whole, dried, raw)
1.8 mg
(per 30 g edible portion)
Karinto (brown sugar)
1.6 mg
(per 33 g edible portion)
Peanut (dried)
2.4 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, boiled)
3 mg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
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