The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (541 - 550)

• 

  0.1 mg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 45
• 

  0.5 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 9
• 

  1.5 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 3
• 

  1.9 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 2.4
• 

  0.3 mg

  (per 20 g edible portion)

  Cracker (soda)
  × 15
• 

  0.1 mg

  (per 8 g edible portion)

  Salted butter
  × 45
• 

  0.5 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 9
• 

  0.6 mg

  (per 96 g edible portion)

  Black rockfish (raw)
  × 7.5
• 

  1 mg

  (per 170 g edible portion)

  Yellow sea bream (raw)
  × 4.5
• 

  1.3 mg

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 3.5