The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (661 - 670)

• 

  0.3 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in brine)
  × 63.3
• 

  0.8 mg

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 23.8
• 

  2.7 mg

  (per 960 g edible portion)

  Pink salmon (salted)
  × 7
• 

  0.8 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari-bushi)
  × 23.8
• 

  0.1 mg

  (per 25 g edible portion)

  Mezashi (baked)
  × 190
• 

  0.5 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 38
• 

  0.2 mg

  (per 130 g edible portion)

  Horse mackerel (raw)
  × 95
• 

  0.6 mg

  (per 150 g edible portion)

  Peach (30% fruit juice beverage, nectar)
  × 31.7
• 

  0.6 mg

  (per 247 g edible portion)

  Pitaya (raw)
  × 31.7
• 

  0.1 mg

  (per 30 g edible portion)

  Kaki, Japanese persimmon (dried)
  × 190