The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1481 - 1490)

• 

  0.2 mg

  (per 140 g edible portion)

  Pacific cod (dried split)
  × 22.5
• 

  0.3 mg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 15
• 

  0.1 mg

  (per 30 g edible portion)

  Mezashi (raw)
  × 45
• 

  0.2 mg

  (per 115 g edible portion)

  Japanese pilchard (shioiwashi)
  × 22.5
• 

  0.2 mg

  (per 100 g edible portion)

  Horse mackerel (boiled)
  × 22.5
• 

  0.3 mg

  (per 150 g edible portion)

  Hyuganatsu (segments and albedo, raw)
  × 15
• 

  1 mg

  (per 520 g edible portion)

  Papaya (ripe, raw)
  × 4.5
• 

  0.6 mg

  (per 330 g edible portion)

  Hassaku (juice sacs, raw)
  × 7.5
• 

  0.9 mg

  (per 335 g edible portion)

  European pear (raw)
  × 5
• 

  0.5 mg

  (per 250 g edible portion)

  Tangor (juice sacs, raw)
  × 9