The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (141 - 150)

• 

  1.4 mg

  (per 50 g edible portion)

  Ocellated octopus (raw)
  × 13.6
• 

  0.3 mg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 63.3
• 

  2.7 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 7
• 

  0.9 mg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 21.1
• 

  2.2 mg

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 8.6
• 

  6.8 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 2.8
• 

  1.1 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 17.3
• 

  0.4 mg

  (per 17 g edible portion)

  Potato chip (fabricated)
  × 47.5
• 

  0.4 mg

  (per 15 g edible portion)

  Pretzel
  × 47.5
• 

  2.9 mg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 6.6