The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (251 - 260)

• 

  4.9 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 3.9
• 

  3.1 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 6.1
• 

  1 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 19
• 

  2.5 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 7.6
• 

  0.4 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 47.5
• 

  0.2 mg

  (per 10 g edible portion)

  Pecan nut (oil-roasted and salted)
  × 95
• 

  0.2 mg

  (per 12 g edible portion)

  Chickpea (whole, dried, boiled)
  × 95
• 

  0.4 mg

  (per 25 g edible portion)

  Sable, shortbread
  × 47.5
• 

  1 mg

  (per 60 g edible portion)

  Cornet with chocolate cream
  × 19
• 

  0.2 mg

  (per 15 g edible portion)

  Karinto (sugar)
  × 95