The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1201 - 1210)

• 

  0.3 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 15
• 

  2.2 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 2
• 

  1.7 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 2.6
• 

  2.2 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 2
• 

  1.8 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 2.5
• 

  0.7 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 6.4
• 

  0.6 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 7.5
• 

  0.6 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 7.5
• 

  0.1 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 45
• 

  0.4 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 11.3