The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (221 - 230)

• 

  12.9 mg

  (per 800 g edible portion)

  Common octopus (raw)
  × 1.5
• 

  10 mg

  (per 1750 g edible portion)

  King crab (raw)
  × 1.9
• 

  1.9 mg

  (per 100 g edible portion)

  Hard clam (tsukudani)
  × 10
• 

  3.6 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 5.3
• 

  1.7 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 11.2
• 

  0.4 mg

  (per 20 g edible portion)

  Blueberry (jam)
  × 47.5
• 

  0.2 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 95
• 

  4.6 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 4.1
• 

  0.2 mg

  (per 10 g edible portion)

  Peanut (oil-roasted and salted)
  × 95
• 

  0.1 mg

  (per 5 g edible portion)

  Chickpea (whole, oil-roasted and salted)
  × 190