The amount of Foods that contain 16 mg of Vitamin E (α-Tocopherols) (371 - 380)

• 

  0.4 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 40
• 

  0.1 mg

  (per 5 g edible portion)

  Hijiki (boiled and dried)
  × 160
• 

  0.1 mg

  (per 5 g edible portion)

  Sea lettuce (dried)
  × 160
• 

  0.3 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 53.3
• 

  1 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 16
• 

  0.3 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 53.3
• 

  0.1 mg

  (per 7 g edible portion)

  Pea (oil-roasted and salted)
  × 160
• 

  3.1 mg

  (per 285 g edible portion)

  Yatsugashira (corm, boiled)
  × 5.2
• 

  0.2 mg

  (per 15 g edible portion)

  Corn (corn meal)
  × 80
• 

  0.1 mg

  (per 12 g edible portion)

  Hardtack
  × 160