The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (291 - 300)

• 

  0.1 mg

  (per 9 g edible portion)

  Ginkgo nut (boiled)
  × 190
• 

  0.1 mg

  (per 4 g edible portion)

  Yuba (dried type)
  × 190
• 

  3 mg

  (per 200 g edible portion)

  Soybean, Ganmodoki
  × 6.3
• 

  1.1 mg

  (per 70 g edible portion)

  Soybean, Abura-age
  × 17.3
• 

  0.2 mg

  (per 10 g edible portion)

  Soybean, Kinako (hulled bean type)
  × 95
• 

  1.2 mg

  (per 80 g edible portion)

  Potatoe (fried potato)
  × 15.8
• 

  3.6 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 5.3
• 

  0.1 mg

  (per 8 g edible portion)

  Unsalted butter
  × 190
• 

  0.7 mg

  (per 55 g edible portion)

  Giant tiger shrimp (cultured, raw)
  × 27.1
• 

  0.1 mg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 190