The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (281 - 290)

• 

  4.1 mg

  (per 540 g edible portion)

  Brown sole (raw)
  × 4.6
• 

  0.2 mg

  (per 15 g edible portion)

  Shirasuboshi (semi-dried)
  × 95
• 

  1 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 19
• 

  0.2 mg

  (per 10 g edible portion)

  European plum (dried)
  × 95
• 

  0.9 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 21.1
• 

  0.5 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 38
• 

  0.8 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 23.8
• 

  2.2 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 8.6
• 

  1.1 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 17.3
• 

  0.2 mg

  (per 10 g edible portion)

  Poppy seed (dried)
  × 95