The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (151 - 160)

• 

  5.5 mg

  (per 470 g edible portion)

  Snow crab (boiled)
  × 3.5
• 

  2.1 mg

  (per 80 g edible portion)

  Skipjack, Canned product (flaked meat in oil)
  × 9
• 

  0.1 mg

  (per 5 g edible portion)

  Wakame, Dried product (ita-wakame)
  × 190
• 

  0.4 mg

  (per 18 g edible portion)

  Kumquat (whole, raw)
  × 47.5
• 

  6.2 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 3.1
• 

  1 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 19
• 

  4 mg

  (per 160 g edible portion)

  Hash roux
  × 4.8
• 

  0.5 mg

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 38
• 

  3.1 mg

  (per 125 g edible portion)

  Japanese common squid (boiled)
  × 6.1
• 

  0.3 mg

  (per 10 g edible portion)

  Shrimp, Processed product (boiled and dried shrimps)
  × 63.3