Vitamin E ing panganan (meja)

Tabel kasebut diadopsi kanthi rata-rata kabutuhan vitamin E saben dina yaiku 10 mg. Kolom "Persentase kebutuhan saben dina" nuduhake apa persentase 100 gram produk sing nyukupi kebutuhan manungsa saben dina kanggo vitamin E (tocopherol).

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Panganan sing paling dhuwur ing VITAMIN E:

jeneng Product	Kandhutan vitamin E ing 100g	Persentase syarat saben dinane
Minyak bunga kembang	44 mg	440%
Wiji kembang srengenge (wiji kembang srengenge)	31.2 mg	312%
Mayonnaise "Provansal"	30 mg	300%
Almonds	24.6 mg	246%
Hazelnuts	21 mg	210%
Butter Margarine	20 mg	200%
Kacang kacang	16.7 mg	167%
Lenga zaitun	12.1 mg	121%
Gandum bran	10.4 mg	104%
Peanuts	10.1 mg	101%
Kacang pinus	9.3 mg	93%
Mustar minyak	9.2 mg	92%
Jamur putih, garing	7.4 mg	74%
Cashews	5.7 mg	57%
Apricot garing	5.5 mg	55%
Peach garing	5.5 mg	55%
Apricot	5.5 mg	55%
Laut buckthorn	5 mg	50%
Kukul	5 mg	50%
Lilin	4.7 mg	47%
Buku	4 mg	40%
Butiran ireng kaviar	4 mg	40%
Kue gula	3.5 mg	35%
Godhong dandelion (sayuran ijo)	3.4 mg	34%
Gandum (gandum, kelas atos)	3.4 mg	34%
Wallpaper Tepung	3.3 mg	33%
Tepung gandum kelas 2	3.2 mg	32%
Kaviar abang kaviar	3 mg	30%
Gandum (gandum, macem-macem empuk)	3 mg	30%
Rye (gandum)	2.8 mg	28%
Pistachios	2.8 mg	28%
Walnut	2.6 mg	26%
Cilantro (ijo)	2.5 mg	25%
Bayam (sayuran ijo)	2.5 mg	25%
Candy	2.3 mg	23%
Sesame	2.3 mg	23%
Cumi-cumi	2.2 mg	22%
Gandum gandum gandum	2.2 mg	22%
Minyak linseed	2.1 mg	21%
Sturgeon	2.1 mg	21%
Wêdhah endhog	2.1 mg	21%
Kuningan ndog	2 mg	20%
Pollock ROE	2 mg	20%
Sorrel (sayuran ijo)	2 mg	20%

Deleng dhaptar produk lengkap

Kandhutan vitamin E ing kacang lan wiji:

jeneng Product	Kandhutan vitamin E ing 100g	Persentase syarat saben dinane
Peanuts	10.1 mg	101%
Walnut	2.6 mg	26%
Kacang pinus	9.3 mg	93%
Cashews	5.7 mg	57%
Sesame	2.3 mg	23%
Almonds	24.6 mg	246%
Wiji kembang srengenge (wiji kembang srengenge)	31.2 mg	312%
Pistachios	2.8 mg	28%
Hazelnuts	21 mg	210%

Isi vitamin E ing sereal, produk sereal lan pulsa:

jeneng Product	Kandhutan vitamin E ing 100g	Persentase syarat saben dinane
Kacang polong (shelled)	0.5 mg	5%
Kacang polong ijo (seger)	0.2 mg	2%
Gandum (gandum)	0.8 mg	8%
Soba (groats)	0.6 mg	6%
Soba (unground)	0.8 mg	8%
Grits jagung	0.7 mg	7%
semolina	1.5 mg	15%
Kacamata	1.7 mg	17%
Gandum Mutiara	1.1 mg	11%
Gandum gandum	1.7 mg	17%
Groats hulled millet (polesan)	0.3 mg	3%
Gabah	0.4 mg	4%
Gandum gandum	1.5 mg	15%
Jagung manis	0.1 mg	1%
Macaroni saka glepung kelas 1	1.8 mg	18%
Pasta saka glepung V / s	1.5 mg	15%
Glepung gandum	0.3 mg	3%
Tepung jagung	0.6 mg	6%
Tepung gandum	1.5 mg	15%
Tepung gandum (gandum)	1.6 mg	16%
Glepung gandum 1 kelas	1.8 mg	18%
Tepung gandum kelas 2	3.2 mg	32%
Glepung	1.5 mg	15%
Wallpaper Tepung	3.3 mg	33%
Rye gandum	1.9 mg	19%
Gandum gandum gandum	2.2 mg	22%
Wiji gandum wiji	1.1 mg	11%
Glepung beras	0.3 mg	3%
Gandum (gandum)	1.4 mg	14%
Oat bran	1 mg	10%
Gandum bran	10.4 mg	104%
Gandum (gandum, macem-macem empuk)	3 mg	30%
Gandum (gandum, kelas atos)	3.4 mg	34%
Beras (gandum)	0.8 mg	8%
Rye (gandum)	2.8 mg	28%
Kedhele (gandum)	1.9 mg	19%
Kacang buncis (gandum)	0.6 mg	6%
Kacang polong (kacang-kacangan)	0.3 mg	3%
Oat flakes "Hercules"	1.6 mg	16%
Lentil (gandum)	0.5 mg	5%
Gandum (gandum)	1.7 mg	17%

Isi vitamin E ing produk susu:

jeneng Product	Kandhutan vitamin E ing 100g	Persentase syarat saben dinane
Keju (saka susu sapi)	0.3 mg	3%
Yogurt 6%	0.2 mg	2%
Yogurt 6% manis	0.2 mg	2%
Koumiss (saka susu Mare)	0.1 mg	1%
Massa curd yaiku lemak 16.5%	0.1 mg	1%
Susu 3,5%	0.1 mg	1%
Susu wedhus	0.1 mg	1%
Susu kental karo gula 5%	0.1 mg	1%
Susu kental karo gula 8,5%	0.2 mg	2%
Susu garing 15%	0.3 mg	3%
Bubuk susu 25%	0.4 mg	4%
Es krim	0.4 mg	4%
Es krim sundae	0.3 mg	3%
Ryazhenka 4%	0.1 mg	1%
Susu panggang fermentasi 6%	0.2 mg	2%
Krim 10%	0.3 mg	3%
Krim 20%	0.5 mg	5%
Krim 25%	0.6 mg	6%
Krim 35%	0.6 mg	6%
Krim 8%	0.2 mg	2%
Krim kental nganggo gula 19%	0.3 mg	3%
Bubuk krim 42%	0.5 mg	5%
Krim asem 10%	0.3 mg	3%
Krim asem 15%	0.3 mg	3%
Krim asem 20%	0.4 mg	4%
Krim asem 25%	0.6 mg	6%
Krim asem 30%	0.6 mg	6%
Keju "Adygeysky"	0.3 mg	3%
Keju "Gollandskiy" 45%	0.4 mg	4%
Keju "Camembert"	0.3 mg	3%
Keju Parmesan	0.2 mg	2%
Keju "Poshehonsky" 45%	0.5 mg	5%
Keju "Roquefort" 50%	0.4 mg	4%
Keju "Rusia" 50%	0.5 mg	5%
Keju “Suluguni”	0.3 mg	3%
Keju Feta	0.18 mg	2%
Keju Cheddar 50%	0.6 mg	6%
Keju Swiss 50%	0.6 mg	6%
Keju Gouda	0.24 mg	2%
Keju "Sosis"	0.4 mg	4%
Keju "Rusia"	0.4 mg	4%
Kresam lemak 27.7% lemak	0.5 mg	5%
Keju 11%	0.2 mg	2%
Keju 18% (kandel)	0.3 mg	3%
Keju 4%	0.1 mg	1%
Keju 5%	0.1 mg	1%
Keju pondok 9% (kandel)	0.2 mg	2%

Isi vitamin E ing endhog lan produk endhog:

jeneng Product	Kandhutan vitamin E ing 100g	Persentase syarat saben dinane
Kuningan ndog	2 mg	20%
Wêdhah endhog	2.1 mg	21%
Endhog pitik	0.6 mg	6%
Endhog puyuh	0.9 mg	9%

Kandhutan vitamin E ing iwak lan panganan laut:

jeneng Product	Kandhutan vitamin E ing 100g	Persentase syarat saben dinane
Roach	0.6 mg	6%
Salmon	1.5 mg	15%
Kaviar abang kaviar	3 mg	30%
Pollock ROE	2 mg	20%
Butiran ireng kaviar	4 mg	40%
Cumi-cumi	2.2 mg	22%
Banjir	1 mg	10%
Pacar	1.3 mg	13%
Sprat Baltik	0.4 mg	4%
Lantai Kaspia	0.5 mg	5%
Udang	0.6 mg	6%
Bream	1 mg	10%
Salmon Atlantik (salmon)	1.8 mg	18%
Kerang	0.9 mg	9%
Pollock	0.3 mg	3%
capelin	1.1 mg	11%
Cod	0.6 mg	6%
Kerapu	0.8 mg	8%
Kali Perch	0.4 mg	4%
Sturgeon	2.1 mg	21%
Halibut	0.6 mg	6%
Haddock	0.3 mg	3%
Kali kanker	1.4 mg	14%
Carp	0.5 mg	5%
Herring	0.7 mg	7%
Herring lemu	1.2 mg	12%
Herring ramping	0.8 mg	8%
Herring rednebelaya	1.1 mg	11%
Mackerel	1.6 mg	16%
minangka	1 mg	10%
Mackerel	0.9 mg	9%
Sudak	1.8 mg	18%
Cod	0.9 mg	9%
tuna	0.2 mg	2%
Kukul	5 mg	50%
Oyster	0.9 mg	9%
Mburi	0.4 mg	4%
Pike	0.7 mg	7%

Isi vitamin E ing daging lan produk daging:

jeneng Product	Kandhutan vitamin E ing 100g	Persentase syarat saben dinane
Daging (domba)	0.6 mg	6%
Daging (daging sapi)	0.4 mg	4%
Daging (Turki)	0.3 mg	3%
Daging (terwelu)	0.5 mg	5%
Daging (pitik)	0.5 mg	5%
Daging (daging babi lemu)	0.4 mg	4%
Daging (daging babi)	0.4 mg	4%
Daging (pitik daging babi)	0.3 mg	3%
Ati daging sapi	0.9 mg	9%
Daging sapi ginjel	0.7 mg	7%

Kandhutan vitamin E ing woh-wohan, woh-wohan garing lan woh wohan beri:

jeneng Product	Kandhutan vitamin E ing 100g	Persentase syarat saben dinane
Apricot	1.1 mg	11%
Quince	0.4 mg	4%
Plum	0.3 mg	3%
Nanas	0.1 mg	1%
Orange	0.2 mg	2%
Watermelon	0.1 mg	1%
Banana	0.4 mg	4%
cranberries	1 mg	10%
Anggur	0.4 mg	4%
Cherry	0.3 mg	3%
blueberries	1.4 mg	14%
Garnet	0.4 mg	4%
jeruk bali	0.3 mg	3%
Woh pir	0.4 mg	4%
Pir garing	0.4 mg	4%
melon	0.1 mg	1%
BlackBerry	1.2 mg	12%
Strawberries	0.5 mg	5%
grapes	0.5 mg	5%
Anjir seger	0.1 mg	1%
Ara pepe	0.3 mg	3%
Kiwi	0.3 mg	3%
cranberry	1 mg	10%
gooseberry	0.5 mg	5%
Apricot garing	5.5 mg	55%
lemon	0.2 mg	2%
Raspberry	0.6 mg	6%
mango	0.9 mg	9%
Mandarin	0.1 mg	1%
cloudberry	1.5 mg	15%
nectarine	0.8 mg	8%
Laut buckthorn	5 mg	50%
Papaya	0.3 mg	3%
Peach	1.1 mg	11%
Peach garing	5.5 mg	55%
Rowan abang	1.4 mg	14%
aronia	1.5 mg	15%
saluran	0.6 mg	6%
Kismis putih	0.3 mg	3%
Kismis abang	0.5 mg	5%
Kismis ireng	0.7 mg	7%
Apricot	5.5 mg	55%
feijoa	0.2 mg	2%
tanggal	0.3 mg	3%
Persimmon	0.5 mg	5%
Cherry	0.3 mg	3%
blueberries	1.4 mg	14%
Prunes	1.8 mg	18%
briar	1.7 mg	17%
Apples	0.2 mg	2%
Apel pepe	1 mg	10%

Kandhutan vitamin E ing sayuran lan jamu:

jeneng Product	Kandhutan vitamin E ing 100g	Persentase syarat saben dinane
Basil (ijo)	0.8 mg	8%
Eggplant	0.1 mg	1%
Rutabaga	0.1 mg	1%
Jahe (oyot)	0.3 mg	3%
Zucchini	0.1 mg	1%
Gobis	0.1 mg	1%
brokoli	0.8 mg	8%
sprouts Brussels	1 mg	10%
Kohlrabi	0.2 mg	2%
Gobis, abang,	0.1 mg	1%
Gobis	0.1 mg	1%
Cauliflower	0.2 mg	2%
Kentang	0.1 mg	1%
Cilantro (ijo)	2.5 mg	25%
Cress (sayuran ijo)	0.7 mg	7%
Godhong dandelion (sayuran ijo)	3.4 mg	34%
Bawang ijo (pena)	1 mg	10%
Leek	0.8 mg	8%
trikatuka	0.2 mg	2%
Wortel	0.4 mg	4%
Timun	0.1 mg	1%
Parsnip (ROOT)	0.8 mg	8%
Mrico manis (Bulgaria)	0.7 mg	7%
Parsley (ijo)	1.8 mg	18%
Parsley (ROOT)	0.1 mg	1%
Tomat (tomat)	0.7 mg	7%
Rhubarb (sayuran ijo)	0.2 mg	2%
Radishes	0.1 mg	1%
Lobak ireng	0.1 mg	1%
Turnip	0.1 mg	1%
Salad (sayuran ijo)	0.7 mg	7%
Beets	0.1 mg	1%
Celery (ijo)	0.5 mg	5%
Celery (oyot)	0.5 mg	5%
Asparagus (ijo)	0.5 mg	5%
Yerusalem artichoke	0.2 mg	2%
Waluh	0.4 mg	4%
Dill (sayuran ijo)	1.7 mg	17%
Horseradish (ROOT)	0.1 mg	1%
Bawang putih	0.3 mg	3%
Bayam (sayuran ijo)	2.5 mg	25%
Sorrel (sayuran ijo)	2 mg	20%