The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (821 - 830)

• 

  0.2 mg

  (per 100 g edible portion)

  European pears (canned in heavy syrup)
  × 95
• 

  0.1 mg

  (per 30 g edible portion)

  Carambola (raw)
  × 190
• 

  0.3 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, 20% fruit juice beverage)
  × 63.3
• 

  0.3 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, reconstituted fruit juice)
  × 63.3
• 

  0.3 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, straight fruit juice)
  × 63.3
• 

  0.4 mg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 47.5
• 

  0.3 mg

  (per 150 g edible portion)

  Valencia (fruit juices, straight fruit juice)
  × 63.3
• 

  0.3 mg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, reconstituted fruit juice)
  × 63.3
• 

  0.3 mg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, straight fruit juice)
  × 63.3
• 

  0.1 mg

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, pickles, seasoned)
  × 190