The amount of Foods that contain 5 mg of Vitamin E (α-Tocopherols) (241 - 250)

• 

  3.1 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 1.6
• 

  11.2 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 0.4
• 

  0.7 mg

  (per 40 g edible portion)

  Soybean, Whole bean (domestic, dried, raw)
  × 7.1
• 

  0.3 mg

  (per 15 g edible portion)

  Squid, Processed product (saki-ika)
  × 16.7
• 

  1.2 mg

  (per 73 g edible portion)

  Scallop (boiled)
  × 4.2
• 

  7.1 mg

  (per 1050 g edible portion)

  Alfonsino (raw)
  × 0.7
• 

  0.7 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 7.1
• 

  3.1 mg

  (per 360 g edible portion)

  Fat greenling (raw)
  × 1.6
• 

  1.4 mg

  (per 85 g edible portion)

  Blueberry (raw)
  × 3.6
• 

  1.1 mg

  (per 70 g edible portion)

  Apricot (raw)
  × 4.5