The amount of Foods that contain 4 mg of Vitamin E (α-Tocopherols) (161 - 170)

• 

  0.6 mg

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 6.7
• 

  3 mg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 1.3
• 

  1.6 mg

  (per 130 g edible portion)

  Gizzard shad (raw)
  × 2.5
• 

  8.8 mg

  (per 540 g edible portion)

  Brown sole (baked)
  × 0.5
• 

  3.9 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 1
• 

  2.4 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 1.7
• 

  0.1 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 40
• 

  4.9 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 0.8
• 

  0.4 mg

  (per 15 g edible portion)

  Chickpea (whole, dried, raw)
  × 10
• 

  1.2 mg

  (per 48 g edible portion)

  Doughnut (yeast-leavened)
  × 3.3