The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1541 - 1550)

• 

  0.4 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 11.3
• 

  0.5 mg

  (per 150 g edible portion)

  Soy milk (drink type, coffee flavored)
  × 9
• 

  0.1 mg

  (per 25 g edible portion)

  Okara (traditional product)
  × 45
• 

  0.5 mg

  (per 165 g edible portion)

  Soybean, Tofu (packed-tofu)
  × 9
• 

  0.5 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 9
• 

  0.3 mg

  (per 100 g edible portion)

  Dried buckwheat noodle (dry form, raw)
  × 15
• 

  0.3 mg

  (per 100 g edible portion)

  Pizza crust
  × 15
• 

  0.1 mg

  (per 20 g edible portion)

  Macaroni and Spaghetti (dry form, raw)
  × 45
• 

  0.4 mg

  (per 120 g edible portion)

  Okinawa noodle (wet form, raw)
  × 11.3
• 

  0.5 mg

  (per 180 g edible portion)

  Somen and Hiyamugi (dry form, raw)
  × 9