The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (541 - 550)

• 

  0.2 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 95
• 

  1.3 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 14.6
• 

  1.2 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 15.8
• 

  0.1 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 190
• 

  0.1 mg

  (per 10 g edible portion)

  Pumpkin seed (roasted and salted)
  × 190
• 

  0.1 mg

  (per 10 g edible portion)

  Cashew nut (oil-roasted and salted)
  × 190
• 

  0.1 mg

  (per 20 g edible portion)

  Hishio-miso
  × 190
• 

  0.1 mg

  (per 20 g edible portion)

  Soybean, Tofu (tofu-yo)
  × 190
• 

  0.4 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 47.5
• 

  0.5 mg

  (per 80 g edible portion)

  Nan
  × 38