The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (661 - 670)

• 

  0.4 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 11.3
• 

  1.2 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 3.8
• 

  1.2 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 3.8
• 

  0.2 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 22.5
• 

  0.1 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 45
• 

  2.6 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 1.7
• 

  0.4 mg

  (per 33 g edible portion)

  Sweet potatoe (mushikiriboshi)
  × 11.3
• 

  2.8 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 1.6
• 

  0.2 mg

  (per 15 g edible portion)

  Amaranth (whole grain, raw)
  × 22.5
• 

  0.2 mg

  (per 15 g edible portion)

  Natural cheese (cream)
  × 22.5