The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (71 - 80)

• 

  0.1 mg

  (per 2 g edible portion)

  Curry powder
  × 190
• 

  0.7 mg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 27.1
• 

  2 mg

  (per 45 g edible portion)

  Squid, Processed product (surume)
  × 9.5
• 

  5.3 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 3.6
• 

  0.1 mg

  (per 3 g edible portion)

  Purple laver (dried)
  × 190
• 

  4.6 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 4.1
• 

  0.3 mg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 63.3
• 

  0.1 mg

  (per 3 g edible portion)

  Iwa-nori (dried)
  × 190
• 

  63 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.3
• 

  29.5 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.6