The amount of Foods that contain 4 mg of Vitamin E (α-Tocopherols) (51 - 60)

• 

  0.7 mg

  (per 16 g edible portion)

  Olive (pickles, green olives)
  × 5.7
• 

  1 mg

  (per 18 g edible portion)

  Olive (pickles, stuffed olives)
  × 4
• 

  0.6 mg

  (per 40 g edible portion)

  Sudachi (peel, raw)
  × 6.7
• 

  2 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 2
• 

  9.3 mg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 0.4
• 

  0.4 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 10
• 

  3.9 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 1
• 

  47.8 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.08
• 

  0.5 mg

  (per 10 g edible portion)

  Whale (blubber, raw)
  × 8
• 

  0.2 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 20