The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (341 - 350)

• 

  14.1 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 0.3
• 

  2.4 mg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 1.9
• 

  4.6 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 1
• 

  4.5 mg

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 1
• 

  1.9 mg

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 2.4
• 

  3.5 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 1.3
• 

  1 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 4.5
• 

  3.3 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 1.4
• 

  0.2 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 22.5
• 

  0.3 mg

  (per 11 g edible portion)

  Soybean, Budo-mame
  × 15