Vitamin E (γ-Tocopherols) Content of Foods
(Initial J) (11 - 20)
0.2 mg
(per 12 g edible portion)
Japanese chestnut (kanroni)
0.3 mg
(per 15 g edible portion)
Japanese chestnut (raw)
0.1 mg
(per 110 g edible portion)
Japanese common squid (baked)
0.1 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0.1 mg
(per 190 g edible portion)
Japanese common squid (raw)
0.2 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
Tr
(per 10 g edible portion)
Japanese icefish (raw)
0 mg
(per 65 g edible portion)
Japanese pear (canned in heavy syrup)
0 mg
(per 350 g edible portion)
Japanese pear (raw)
Tr
(per 152 g edible portion)
Japanese pilchard (baked)
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