The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (851 - 860)

• 

  0.1 mg

  (per 32 g edible portion)

  Broad bean (otafuku-mame)
  × 190
• 

  0.7 mg

  (per 400 g edible portion)

  Chinese yam, Yamatoimo (tuberous root, raw)
  × 27.1
• 

  1.9 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 10
• 

  1.7 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 11.2
• 

  0.3 mg

  (per 130 g edible portion)

  Buckwheat noodles (wet form, raw)
  × 63.3
• 

  0.2 mg

  (per 100 g edible portion)

  Rice-koji
  × 95
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (half-milled rice)
  × 63.3
• 

  0.1 mg

  (per 25 g edible portion)

  Shao mai pastry
  × 190
• 

  0.4 mg

  (per 200 g edible portion)

  Okinawa noodles (wet form, boiled)
  × 47.5
• 

  0.1 mg

  (per 73 g edible portion)

  Dried Chinese noodles (dry form, raw)
  × 190