The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (451 - 460)

• 

  0.7 mg

  (per 90 g edible portion)

  Pacific cod (raw)
  × 27.1
• 

  0.1 mg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, raw)
  × 190
• 

  0.7 mg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 27.1
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 190
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese sand lance (tsukudani)
  × 190
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 190
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese sand lance (raw)
  × 190
• 

  0.1 mg

  (per 10 g edible portion)

  Kezuri-konbu
  × 190
• 

  0.2 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 95
• 

  0.4 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 47.5