Vitamin E (γ-Tocopherols) Content of Fruits
(1 - 10)
1.2 mg
(per 30 g edible portion)
Fig (dried)
0.6 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
0.5 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, pickles, seasoned)
0.2 mg
(per 20 g edible portion)
Blueberry (jam)
0.2 mg
(per 20 g edible portion)
Mume, Japanese apricot (ume-zuke, pickles, seasoned)
0.1 mg
(per 6 g edible portion)
Mume, Japanese apricot (umebishio)
0.2 mg
(per 100 g edible portion)
Yuzu (peel, raw)
0.5 mg
(per 85 g edible portion)
Blueberry (raw)
2.3 mg
(per 515 g edible portion)
Papaya (unripe, raw)
0.1 mg
(per 40 g edible portion)
Sudachi (peel, raw)
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