The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (701 - 710)

• 

  0.7 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 6.4
• 

  0.3 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 15
• 

  0.3 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 15
• 

  2.9 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 1.6
• 

  0.5 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 9
• 

  0.1 mg

  (per 10 g edible portion)

  Walnut (roasted)
  × 45
• 

  0.2 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (brown rice, raw)
  × 22.5
• 

  0.2 mg

  (per 18 g edible portion)

  Soybean-koji miso
  × 22.5
• 

  0.1 mg

  (per 12 g edible portion)

  Wafer
  × 45
• 

  0.3 mg

  (per 25 g edible portion)

  Cheese spread
  × 15