The amount of Foods that contain 4 mg of Vitamin E (α-Tocopherols) (101 - 110)

• 

  0.6 mg

  (per 18 g edible portion)

  Hen's egg (yolk, sugared)
  × 6.7
• 

  1 mg

  (per 30 g edible portion)

  Squid, Processed product (shiokara)
  × 4
• 

  34.6 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 0.1
• 

  6.8 mg

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 0.6
• 

  5.4 mg

  (per 234 g edible portion)

  Avocado (raw)
  × 0.7
• 

  0.7 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 5.7
• 

  3.2 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 1.3
• 

  0.5 mg

  (per 15 g edible portion)

  Broad bean (oil-roasted and salted)
  × 8
• 

  5.1 mg

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 0.8
• 

  2.9 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 1.4