The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (111 - 120)

• 

  1.3 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 14.6
• 

  3.7 mg

  (per 120 g edible portion)

  Silver warehou (raw)
  × 5.1
• 

  3.1 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 6.1
• 

  0.6 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 31.7
• 

  0.9 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 21.1
• 

  4.3 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 4.4
• 

  2.6 mg

  (per 85 g edible portion)

  Precooked Chinese noodles (dried by frying, seasoned)
  × 7.3
• 

  0.2 mg

  (per 6 g edible portion)

  Doubanjiang
  × 95
• 

  21.4 mg

  (per 1780 g edible portion)

  King crab (boiled)
  × 0.9
• 

  0.5 mg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 38