The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (491 - 500)

• 

  6.7 mg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 2.8
• 

  0.6 mg

  (per 90 g edible portion)

  Croaker (baked)
  × 31.7
• 

  2.4 mg

  (per 370 g edible portion)

  Black scraper (ajitsuke-hirakiboshi)
  × 7.9
• 

  0.4 mg

  (per 60 g edible portion)

  Japanese pilchard (maruboshi)
  × 47.5
• 

  0.5 mg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 38
• 

  1.3 mg

  (per 530 g edible portion)

  Anglerfish (raw)
  × 14.6
• 

  0.4 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, raw)
  × 47.5
• 

  0.1 mg

  (per 10 g edible portion)

  Enaga-oni-konbu (dried)
  × 190
• 

  1.7 mg

  (per 280 g edible portion)

  Peach (raw)
  × 11.2
• 

  0.4 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 47.5