The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1001 - 1010)

• 

  1.3 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 3.5
• 

  0.1 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 45
• 

  0.1 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 45
• 

  0.1 mg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 45
• 

  1.1 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 4.1
• 

  1 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 4.5
• 

  1 mg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 4.5
• 

  0.2 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 22.5
• 

  0.1 mg

  (per 10 g edible portion)

  Broad bean (whole, dried, raw)
  × 45
• 

  0.1 mg

  (per 20 g edible portion)

  Satoimo (corm, frozen)
  × 45