The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (521 - 530)

• 

  0.5 mg

  (per 30 g edible portion)

  Karinto (brown sugar)
  × 9
• 

  0.2 mg

  (per 15 g edible portion)

  Natural cheese (cheddar)
  × 22.5
• 

  0.1 mg

  (per 8 g edible portion)

  Japanese quail's egg (boiled and canned in brine)
  × 45
• 

  1.8 mg

  (per 140 g edible portion)

  Swordtip squid (raw)
  × 2.5
• 

  0.2 mg

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 22.5
• 

  0.6 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 7.5
• 

  0.9 mg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 5
• 

  1.9 mg

  (per 120 g edible portion)

  Lemon (whole, raw)
  × 2.4
• 

  0.5 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 9
• 

  2.9 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 1.6