The amount of Foods that contain 9 mg of Vitamin E (α-Tocopherols)
(121 - 130)
0.9 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
×
10
0.2 mg
(per 5 g edible portion)
Corn (popcorn, oil-popped and salted)
×
45
0.1 mg
(per 5 g edible portion)
Onoroke-mame
×
90
50.8 mg
(per 1750 g edible portion)
King crab (canned in brine)
×
0.2
0.6 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
×
15
4.1 mg
(per 200 g edible portion)
With ovary (raw)
×
2.2
1.2 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
×
7.5
5.2 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
×
1.7
0.5 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
×
18
0.6 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
×
15
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13
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95
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