The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (261 - 270)

• 

  4.3 mg

  (per 155 g edible portion)

  Squid, Processed product (canned with seasoning)
  × 1
• 

  0.1 mg

  (per 5 g edible portion)

  Sakura shrimp (boiled)
  × 45
• 

  0.2 mg

  (per 47 g edible portion)

  Turban shell (baked)
  × 22.5
• 

  2.2 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in oil)
  × 2
• 

  0.6 mg

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 7.5
• 

  4.5 mg

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 1
• 

  5 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 0.9
• 

  5.2 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.9
• 

  0.2 mg

  (per 9 g edible portion)

  Ginkgo nut (raw)
  × 22.5
• 

  0.4 mg

  (per 16 g edible portion)

  Tomato puree
  × 11.3