The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (201 - 210)

• 

  0.4 mg

  (per 17 g edible portion)

  Tomato chili sauce
  × 47.5
• 

  0.3 mg

  (per 16 g edible portion)

  Tomato sauce
  × 63.3
• 

  3 mg

  (per 190 g edible portion)

  Japanese common squid (raw)
  × 6.3
• 

  3.2 mg

  (per 500 g edible portion)

  Snow crab (raw)
  × 5.9
• 

  3.8 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 5
• 

  0.8 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 23.8
• 

  2.1 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 9
• 

  4.7 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 4
• 

  0.2 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 95
• 

  5 mg

  (per 250 g edible portion)

  Curry roux
  × 3.8