The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1181 - 1190)

• 

  0.1 mg

  (per 16 g edible portion)

  Shiikuwasha (juice, fresh)
  × 45
• 

  0.2 mg

  (per 50 g edible portion)

  Cherry (usa, sweet type, raw)
  × 22.5
• 

  0.1 mg

  (per 25 g edible portion)

  Cherry (domestic, sweet type, raw)
  × 45
• 

  0.3 mg

  (per 64 g edible portion)

  Satsuma mandarin (canned in light syrup, solids)
  × 15
• 

  0.1 mg

  (per 20 g edible portion)

  Apricot (jam, lightly sweetened)
  × 45
• 

  0.7 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 6.4
• 

  0.6 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 7.5
• 

  0.2 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 22.5
• 

  0.3 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 15
• 

  0.1 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 45