The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (531 - 540)

• 

  0.4 mg

  (per 90 g edible portion)

  Horse mackerel (baked)
  × 47.5
• 

  0.1 mg

  (per 68 g edible portion)

  Mangosteen (raw)
  × 190
• 

  1.2 mg

  (per 285 g edible portion)

  Chinese quinces (raw)
  × 15.8
• 

  0.1 mg

  (per 35 g edible portion)

  Akebia (peel, raw)
  × 190
• 

  1.2 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 15.8
• 

  1 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 19
• 

  0.3 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 63.3
• 

  0.3 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 63.3
• 

  1.8 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 10.6
• 

  0.6 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 31.7