The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (621 - 630)

• 

  1.2 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 3.8
• 

  0.2 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 22.5
• 

  0.3 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 15
• 

  0.2 mg

  (per 25 g edible portion)

  Pistachio nut (roasted and salted)
  × 22.5
• 

  0.1 mg

  (per 10 g edible portion)

  Corn (cultivar, cuzco, oil-roasted and salted)
  × 45
• 

  0.5 mg

  (per 35 g edible portion)

  Doughnut (cake type)
  × 9
• 

  0.6 mg

  (per 45 g edible portion)

  Custard cream puff
  × 7.5
• 

  0.1 mg

  (per 10 g edible portion)

  Fermented butter
  × 45
• 

  2.7 mg

  (per 206 g edible portion)

  Natural cheese (emmental)
  × 1.7
• 

  0.7 mg

  (per 63 g edible portion)

  Silky fowl's egg (whole, raw)
  × 6.4