Vitamin E (γ-Tocopherols) Content of Meats
(91 - 100)
Tr
(per 119 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
0 mg
(per 85 g edible portion)
Chicken (roast meat, canned with seasonings,)
0 mg
(per 4 g edible portion)
Chicken, Offal (cartilage bone, raw)
0 mg
(per 35 g edible portion)
Chicken, Offal (gizzard, raw)
0 mg
(per 40 g edible portion)
Chicken, Broiler meat (sasami, boiled)
0 mg
(per 45 g edible portion)
Chicken, Broiler meat (sasami, baked)
0 mg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
0 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
0 mg
(per 5 g edible portion)
Swine (gelatin)
0 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
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