The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (121 - 130)

• 

  0.9 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 21.1
• 

  0.2 mg

  (per 5 g edible portion)

  Corn (popcorn, oil-popped and salted)
  × 95
• 

  0.1 mg

  (per 5 g edible portion)

  Onoroke-mame
  × 190
• 

  50.8 mg

  (per 1750 g edible portion)

  King crab (canned in brine)
  × 0.4
• 

  0.6 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 31.7
• 

  4.1 mg

  (per 200 g edible portion)

  With ovary (raw)
  × 4.6
• 

  1.2 mg

  (per 40 g edible portion)

  Common Japanese conger (steamed)
  × 15.8
• 

  5.2 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 3.7
• 

  0.5 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 38
• 

  0.6 mg

  (per 20 g edible portion)

  Mantis shrimp (boiled)
  × 31.7