The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols) (1781 - 1790)

• 

  0.2 mg

  (per 150 g edible portion)

  Apple (straight fruit juice)
  × 22.5
• 

  0.1 mg

  (per 83 g edible portion)

  Pummelo (candied peel)
  × 45
• 

  0.1 mg

  (per 140 g edible portion)

  Grape (raw)
  × 45
• 

  0.4 mg

  (per 515 g edible portion)

  Papaya (unripe, raw)
  × 11.3
• 

  0.1 mg

  (per 65 g edible portion)

  Japanese pear (canned in heavy syrup)
  × 45
• 

  0.3 mg

  (per 350 g edible portion)

  Japanese pear (raw)
  × 15
• 

  0.1 mg

  (per 240 g edible portion)

  Sour orange (juice, fresh)
  × 45
• 

  4 mg

  (per 6600 g edible portion)

  Watermelon (raw)
  × 1.1
• 

  0.2 mg

  (per 150 g edible portion)

  Shiikuwasha (10% fruit juice beverage)
  × 22.5
• 

  0.1 mg

  (per 208 g edible portion)

  Pomegranate (raw)
  × 45