The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (461 - 470)

• 

  0.4 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 47.5
• 

  1.4 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 13.6
• 

  1.2 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 15.8
• 

  1.5 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 12.7
• 

  0.5 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 38
• 

  1.1 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 17.3
• 

  0.2 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 95
• 

  0.1 mg

  (per 15 g edible portion)

  Lentil (whole, dried, raw)
  × 190
• 

  0.6 mg

  (per 80 g edible portion)

  Tempeh
  × 31.7
• 

  0.4 mg

  (per 50 g edible portion)

  Soybean, Natto (hikiwari-natto)
  × 47.5