The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1501 - 1510)

• 

  0.4 mg

  (per 180 g edible portion)

  Grapefruit (juice sacs, raw)
  × 11.3
• 

  0.6 mg

  (per 360 g edible portion)

  Oroblanco (juice sacs, raw)
  × 7.5
• 

  0.1 mg

  (per 21 g edible portion)

  Valencia (marmalade, heavily sweetened)
  × 45
• 

  0.5 mg

  (per 150 g edible portion)

  Valencia (fruit juices, reconstituted fruit juice)
  × 9
• 

  0.5 mg

  (per 295 g edible portion)

  Valencia (juice sacs, raw)
  × 9
• 

  0.5 mg

  (per 280 g edible portion)

  Navel (juice sacs, raw)
  × 9
• 

  0.1 mg

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, salted pickles)
  × 45
• 

  0.8 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 5.6
• 

  1.3 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 3.5
• 

  0.8 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 5.6