The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (91 - 100)

• 

  0.6 mg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 31.7
• 

  0.4 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 47.5
• 

  0.5 mg

  (per 13 g edible portion)

  Puff pie
  × 38
• 

  0.3 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 63.3
• 

  0.6 mg

  (per 17 g edible portion)

  Hen's egg (yolk, boiled)
  × 31.7
• 

  0.6 mg

  (per 18 g edible portion)

  Hen's egg (yolk, raw)
  × 31.7
• 

  0.2 mg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 95
• 

  0.1 mg

  (per 10 g edible portion)

  Northern shrimp (raw)
  × 190
• 

  1.4 mg

  (per 100 g edible portion)

  Yuzu (peel, raw)
  × 13.6
• 

  0.9 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 21.1