The amount of Eggs that contain 4 mg of Vitamin E (α-Tocopherols) (11 - 14)

• 

  0.5 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, dashimakitamago)
  × 8
• 

  0.5 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, atsuyakitamago)
  × 8
• 

  0.1 mg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 40
• 

  0.6 mg

  (per 120 g edible portion)

  Hen's egg (tamago-dofu)
  × 6.7