The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (781 - 790)

• 

  0.1 mg

  (per 8 g edible portion)

  Rishiri-konbu (dried)
  × 45
• 

  1 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 4.5
• 

  2.8 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 1.6
• 

  2.8 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 1.6
• 

  0.6 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 7.5
• 

  0.1 mg

  (per 10 g edible portion)

  Soybean, Kinako (whole bean type)
  × 45
• 

  2.3 mg

  (per 285 g edible portion)

  Yatsugashira (corm, raw)
  × 2
• 

  0.2 mg

  (per 15 g edible portion)

  Rye (whole flour)
  × 22.5
• 

  0.2 mg

  (per 20 g edible portion)

  Corn (whole grain, raw)
  × 22.5
• 

  0.2 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, whole)
  × 22.5