The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (211 - 220)

• 

  0.7 mg

  (per 33 g edible portion)

  Wheat flour cracker (nanbu-senbei, with peanuts)
  × 27.1
• 

  1.1 mg

  (per 55 g edible portion)

  Snow crab (canned in brine)
  × 17.3
• 

  54 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.4
• 

  7 mg

  (per 540 g edible portion)

  Brown sole (boiled)
  × 2.7
• 

  0.2 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 95
• 

  3 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 6.3
• 

  0.4 mg

  (per 19 g edible portion)

  Soybean, Tofu (kori-dofu)
  × 47.5
• 

  1.3 mg

  (per 68 g edible portion)

  Pidan
  × 14.6
• 

  0.7 mg

  (per 38 g edible portion)

  Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  × 27.1
• 

  13.5 mg

  (per 710 g edible portion)

  Common octopus (boiled)
  × 1.4