The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1621 - 1630)

• 

  0.1 mg

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 45
• 

  0.1 mg

  (per 50 g edible portion)

  Wakame, Dried product (dried, soaked in water)
  × 45
• 

  0.6 mg

  (per 340 g edible portion)

  Apple (raw)
  × 7.5
• 

  0.1 mg

  (per 120 g edible portion)

  Lime (juice, fresh)
  × 45
• 

  0.4 mg

  (per 400 g edible portion)

  Melon (open culture, raw)
  × 11.3
• 

  0.4 mg

  (per 400 g edible portion)

  Melon (greenhouse culture, raw)
  × 11.3
• 

  0.2 mg

  (per 150 g edible portion)

  Ponkan (juice sacs, raw)
  × 22.5
• 

  0.1 mg

  (per 60 g edible portion)

  Grape (canned in heavy syrup)
  × 45
• 

  0.1 mg

  (per 45 g edible portion)

  Loquat (canned in heavy syrup)
  × 45
• 

  0.1 mg

  (per 40 g edible portion)

  Natsumikan (canned in heavy syrup)
  × 45