The amount of Foods that contain 4 mg of Vitamin E (α-Tocopherols) (81 - 90)

• 

  0.2 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, boiled)
  × 20
• 

  0.1 mg

  (per 3 g edible portion)

  Brazil nut (oil-roasted and salted)
  × 40
• 

  0.5 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 8
• 

  4 mg

  (per 105 g edible portion)

  Danish pastry
  × 1
• 

  7.1 mg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 0.6
• 

  2.7 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 1.5
• 

  0.2 mg

  (per 5 g edible portion)

  Cayenne pepper oil
  × 20
• 

  0.4 mg

  (per 10 g edible portion)

  Corn snack, extruded
  × 10
• 

  4.7 mg

  (per 315 g edible portion)

  Horsehair crab (boiled)
  × 0.9
• 

  0.1 mg

  (per 3 g edible portion)

  Purple laver (seasoned and toasted)
  × 40