Vitamin E (γ-Tocopherols) Content of Foods
(Initial H) (31 - 40)
0.7 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
0.4 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
0.3 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
(0)
(per 20 g edible portion)
High fructose syrup
0 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
0 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
0 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0.1 mg
(per 20 g edible portion)
Hishio-miso
0 mg
(per 20 g edible portion)
Hitoegusa (tsukudani)
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