The amount of Fruits that contain 19 mg of Vitamin E (α-Tocopherols) (31 - 40)

• 

  0.1 mg

  (per 25 g edible portion)

  Cherry (domestic, sweet type, raw)
  × 190
• 

  0.3 mg

  (per 64 g edible portion)

  Satsuma mandarin (canned in light syrup, solids)
  × 63.3
• 

  0.1 mg

  (per 20 g edible portion)

  Apricot (jam, lightly sweetened)
  × 190
• 

  0.6 mg

  (per 150 g edible portion)

  Peach (30% fruit juice beverage, nectar)
  × 31.7
• 

  0.6 mg

  (per 247 g edible portion)

  Pitaya (raw)
  × 31.7
• 

  0.1 mg

  (per 30 g edible portion)

  Kaki, Japanese persimmon (dried)
  × 190
• 

  0.1 mg

  (per 21 g edible portion)

  Valencia (marmalade, lightly sweetened)
  × 190
• 

  0.3 mg

  (per 100 g edible portion)

  Satsuma mandarin (juice sacs, normal ripening type, raw)
  × 63.3
• 

  0.3 mg

  (per 100 g edible portion)

  Satsuma mandarin (juice sacs, early ripening type, raw)
  × 63.3
• 

  0.3 mg

  (per 100 g edible portion)

  Satsuma mandarin (segments, normal ripening type, raw)
  × 63.3