The amount of Foods that contain 4 mg of Vitamin E (α-Tocopherols) (31 - 40)

• 

  3.4 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 1.2
• 

  8.6 mg

  (per 100 g edible portion)

  Palm oil
  × 0.5
• 

  3.6 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 1.1
• 

  6.6 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in oil)
  × 0.6
• 

  5.7 mg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 0.7
• 

  3 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 1.3
• 

  6.5 mg

  (per 80 g edible portion)

  Walleye pollack (tarako, baked)
  × 0.6
• 

  1.3 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 3.1
• 

  7.4 mg

  (per 100 g edible portion)

  Olive oil
  × 0.5
• 

  0.1 mg

  (per 1 g edible portion)

  Parsley (dried)
  × 40