The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1721 - 1730)

• 

  0.2 mg

  (per 100 g edible portion)

  Chinese noodle (wet form, raw)
  × 22.5
• 

  0.4 mg

  (per 175 g edible portion)

  Udon (wet form, raw)
  × 11.3
• 

  0.1 mg

  (per 90 g edible portion)

  Jelly (orange)
  × 45
• 

  0.1 mg

  (per 104 g edible portion)

  Steamed bread, Chinese style (adzuki bean paste)
  × 45
• 

  0.1 mg

  (per 130 g edible portion)

  Kushi-dango (soy sauce)
  × 45
• 

  0.1 mg

  (per 140 g edible portion)

  Kushi-dango (adzuki bean paste)
  × 45
• 

  0.1 mg

  (per 80 g edible portion)

  Kintsuba
  × 45
• 

  0.1 mg

  (per 57 g edible portion)

  Karukan
  × 45
• 

  0.1 mg

  (per 50 g edible portion)

  Kashiwa-mochi
  × 45
• 

  0.1 mg

  (per 75 g edible portion)

  Imagawayaki
  × 45