Vitamin E (γ-Tocopherols) Content of Fruits (21 - 30)

0.3 mg

(per 234 g edible portion)
Avocado (raw)
0.1 mg

(per 120 g edible portion)
Lemon (whole, raw)
0.2 mg

(per 400 g edible portion)
Melon (open culture, raw)
0.2 mg

(per 400 g edible portion)
Melon (greenhouse culture, raw)
-

(per 68 g edible portion)
Mangosteen (raw)
0.4 mg

(per 550 g edible portion)
Mango (raw)
0.1 mg

(per 60 g edible portion)
Grape (canned in heavy syrup)
0.2 mg

(per 247 g edible portion)
Pitaya (raw)
-

(per 21 g edible portion)
Valencia (marmalade, lightly sweetened)
-

(per 21 g edible portion)
Valencia (marmalade, heavily sweetened)

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