The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (231 - 240)

• 

  0.9 mg

  (per 45 g edible portion)

  Croissants
  × 21.1
• 

  0.7 mg

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 27.1
• 

  0.4 mg

  (per 20 g edible portion)

  Squid, Processed product (seasoned and smoked)
  × 47.5
• 

  0.9 mg

  (per 145 g edible portion)

  Blue crab (raw)
  × 21.1
• 

  0.5 mg

  (per 25 g edible portion)

  Pacific cod (milt)
  × 38
• 

  0.2 mg

  (per 10 g edible portion)

  Japanese icefish (raw)
  × 95
• 

  1 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 19
• 

  1.7 mg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 11.2
• 

  1.8 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 10.6
• 

  6.4 mg

  (per 550 g edible portion)

  Mango (raw)
  × 3