The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1661 - 1670)

• 

  0.2 mg

  (per 100 g edible portion)

  Fig (canned in heavy syrup)
  × 22.5
• 

  0.7 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 6.4
• 

  0.5 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 9
• 

  0.3 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 15
• 

  0.1 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 45
• 

  3.9 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 1.2
• 

  0.3 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 15
• 

  0.2 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 22.5
• 

  0.1 mg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 45
• 

  0.2 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 22.5