The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1221 - 1230)

• 

  0.1 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 45
• 

  0.3 mg

  (per 50 g edible portion)

  Soybean, Natto (itohiki-natto)
  × 15
• 

  0.1 mg

  (per 20 g edible portion)

  Soybean, Canned in water
  × 45
• 

  0.3 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 15
• 

  0.8 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (brown rice)
  × 5.6
• 

  0.2 mg

  (per 31 g edible portion)

  Soft rolls
  × 22.5
• 

  0.4 mg

  (per 70 g edible portion)

  White table bread
  × 11.3
• 

  0.1 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, second grade)
  × 45
• 

  0.1 mg

  (per 18 g edible portion)

  Barley-koji miso
  × 45
• 

  0.2 mg

  (per 60 g edible portion)

  Hot cake
  × 22.5