The amount of Foods that contain 16 mg of Vitamin E (α-Tocopherols) (421 - 430)

• 

  0.8 mg

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 20
• 

  0.2 mg

  (per 20 g edible portion)

  Apricot (canned in heavy syrup)
  × 80
• 

  0.2 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 80
• 

  0.5 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 32
• 

  0.3 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 53.3
• 

  1.8 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 8.9
• 

  0.2 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 80
• 

  1.9 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 8.4
• 

  1.2 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 13.3
• 

  0.5 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 32