Vitamin E (γ-Tocopherols) Content of Foods
(Initial R) (11 - 20)
0 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.2 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
0.8 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
-
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
-
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
0 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
0 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
0 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
0.2 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
<
1
2
…
7
>
