The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1301 - 1310)

• 

  0.7 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  × 6.4
• 

  0.4 mg

  (per 110 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  × 11.3
• 

  0.4 mg

  (per 110 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  × 11.3
• 

  0.5 mg

  (per 119 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  × 9
• 

  0.4 mg

  (per 90 g edible portion)

  Fish paste product (satsuma-age)
  × 11.3
• 

  0.5 mg

  (per 120 g edible portion)

  Fish paste product (hanpen)
  × 9
• 

  0.3 mg

  (per 70 g edible portion)

  Fish paste product (yaki-chikuwa)
  × 15
• 

  0.1 mg

  (per 20 g edible portion)

  Sea cucumber (raw)
  × 45
• 

  0.1 mg

  (per 40 g edible portion)

  Short-necked clam (raw)
  × 45
• 

  0.3 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in brine)
  × 15