The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (581 - 590)

• 

  0.2 mg

  (per 30 g edible portion)

  Mackerel, Processed product (shimesaba)
  × 95
• 

  2 mg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 9.5
• 

  0.7 mg

  (per 130 g edible portion)

  Gizzard shad (amazu-zuke)
  × 27.1
• 

  1.9 mg

  (per 950 g edible portion)

  Croaker (raw)
  × 10
• 

  0.3 mg

  (per 108 g edible portion)

  Japanese whiting (raw)
  × 63.3
• 

  0.1 mg

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 190
• 

  0.5 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 38
• 

  1.6 mg

  (per 630 g edible portion)

  Pummelo (juice sacs, raw)
  × 11.9
• 

  0.1 mg

  (per 12 g edible portion)

  Grape (raisins)
  × 190
• 

  0.7 mg

  (per 220 g edible portion)

  Banana (raw)
  × 27.1