Vitamin E (γ-Tocopherols) Content of Meats
(11 - 20)
0.2 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
0.1 mg
(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
0.3 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
-
(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
0 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
0.1 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
0.1 mg
(per 70 g edible portion)
Swine, Sausage (dry)
-
(per 12 g edible portion)
Swine, Sausage (vienna)
-
(per 10 g edible portion)
Swine, Shoulder
-
(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
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