The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (721 - 730)

• 

  0.2 mg

  (per 20 g edible portion)

  Process cheese
  × 22.5
• 

  0.8 mg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 5.6
• 

  0.4 mg

  (per 38 g edible portion)

  Adductor muscle (canned in brine)
  × 11.3
• 

  0.5 mg

  (per 47 g edible portion)

  Adductor muscle (raw)
  × 9
• 

  0.1 mg

  (per 26 g edible portion)

  Mussel (raw)
  × 45
• 

  1.7 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 2.6
• 

  0.9 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 5
• 

  0.1 mg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, baked)
  × 45
• 

  0.7 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 6.4
• 

  1.4 mg

  (per 370 g edible portion)

  Black scraper (raw)
  × 3.2