The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (591 - 600)

• 

  0.1 mg

  (per 16 g edible portion)

  Shiikuwasha (juice, fresh)
  × 190
• 

  0.2 mg

  (per 50 g edible portion)

  Cherry (usa, sweet type, raw)
  × 95
• 

  0.1 mg

  (per 25 g edible portion)

  Cherry (domestic, sweet type, raw)
  × 190
• 

  0.3 mg

  (per 64 g edible portion)

  Satsuma mandarin (canned in light syrup, solids)
  × 63.3
• 

  0.1 mg

  (per 20 g edible portion)

  Apricot (jam, lightly sweetened)
  × 190
• 

  0.7 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 27.1
• 

  0.6 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 31.7
• 

  0.2 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 95
• 

  0.3 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 63.3
• 

  0.1 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 190