The amount of Foods that contain 4 mg of Vitamin E (α-Tocopherols) (341 - 350)

• 

  0.2 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 20
• 

  1.4 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 2.9
• 

  1 mg

  (per 80 g edible portion)

  Hairtail (raw)
  × 4
• 

  3.8 mg

  (per 700 g edible portion)

  Japanese seaperch (raw)
  × 1.1
• 

  0.8 mg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 5
• 

  0.6 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 6.7
• 

  1.7 mg

  (per 140 g edible portion)

  Peach (canned in heavy syrup, solids)
  × 2.4
• 

  1.9 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 2.1
• 

  1.1 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 3.6
• 

  0.7 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 5.7