The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (11 - 20)

• 

  17.1 mg

  (per 100 g edible portion)

  Corn oil
  × 1.1
• 

  0.8 mg

  (per 5 g edible portion)

  Gyokuro (tea)
  × 23.8
• 

  2.4 mg

  (per 15 g edible portion)

  Margarin (fat spread)
  × 7.9
• 

  15.2 mg

  (per 100 g edible portion)

  Rapeseed oil
  × 1.3
• 

  2.3 mg

  (per 15 g edible portion)

  Margarin (soft type)
  × 8.3
• 

  2.2 mg

  (per 15 g edible portion)

  Mayonnaise (whole egg type)
  × 8.6
• 

  1.4 mg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 13.6
• 

  12.8 mg

  (per 100 g edible portion)

  Vegetable oil, blend
  × 1.5
• 

  1.2 mg

  (per 10 g edible portion)

  Pine nut (roasted)
  × 15.8
• 

  2.4 mg

  (per 20 g edible portion)

  Cracker (oil-sprayed)
  × 7.9