Vitamin E (γ-Tocopherols) Content of Foods
(Initial M) (51 - 60)
0.1 mg
(per 6 g edible portion)
Mume, Japanese apricot (umebishio)
0.5 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, pickles, seasoned)
0.6 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
0.7 mg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
1 mg
(per 15 g edible portion)
Mung bean (whole, dried, raw)
0.3 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
0.1 mg
(per 50 g edible portion)
Mung bean sprout (raw)
0 mg
(per 26 g edible portion)
Mussel (raw)
0.3 mg
(per 6 g edible portion)
Mustard (grain mustard)
0.1 mg
(per 3 g edible portion)
Mustard (prepared mustard)
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